Equipment
- 1 Pot
- 1 Strainer
- 1 Tray for drying
Ingredients
- 12 oz. White Sugar
- 6 oz. Brown Sugar
- 2 Pints Water
- 1 Lb. Ginger peeled and sliced thinly
- 1 each Lemon juiced and zest peeled
- 4 each Cloves
- 1 each Star Anise
- ½ each Chili Pepper optional
- 1 each Vanilla Bean or ½ tsp. Vanilla Essence
For Crystallising
- 8 oz White Sugar
Instructions
- Place all the ingredients in a pot and bring to a boil.
- Reduce the heat and simmer for 30 minutes.
- Remove from the heat and let sit overnight.
- Strain and store the ginger syrup in clean glass bottles.
- After draining the ginger very well, place back into the pot and add the second amount of white sugar.
- Cook, stirring until just before the sugar begins to caramelise. (don’t allow the ginger to start browning though!).
- Turn out onto a tray lined with parchment.
- Spread the ginger pieces out and sprinkle lightly with white sugar.
- Set aside to dry, turning occasionally.
- An oven with the door ajar and only a pilot or at the lowest temperature can help with the drying process.
- Add more sugar if necessary to keep ginger pieces separate and when dry, store in jars with a tight lid.
Nutrition
Serving: 2oz | Calories: 3209kcal | Carbohydrates: 816g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 171mg | Potassium: 2178mg | Fiber: 11g | Sugar: 739g | Vitamin A: 14IU | Vitamin C: 24mg | Calcium: 280mg | Iron: 5mg