The great ginger project
Dec. 4th, 2005 09:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bunnyjadwigaThis past week has included the making of 3 batches of ginger-lemon syrup, to be followed by the making of candied ginger, for appropriate distribution as presents.
This process would be infinitely easier if,
a) Aldi's was still carrying sugar cheaply, and b) I could figure out where I stored all the medium sized narrow neck bottles with screw tops.
Aldi's only has 4 lb Dominos sugar, which is useless, and I fell into the useless habit of not tracking the second-cheapest source of sugar, so I keep having not quite enough sugar in the house after the weekly food run. J. has searched the basement for the appropriate jars, with no positive result, which means that tomorrow I must slog through the snow to the leaky garage and search there.
Gah. Given all the other things that must be done Before Christmas, I could have done without this. *grumble*
Someone is likely to ask about this process, so here is the explanation. Lemon-ginger syrup is to be consumed mixed 6-8 parts of water to one part syrup. It is a simple syrup, based on the standard Cariadoc mint sekanjabin syrup:
4 cups sugar & 2.5 cups water, brought to a boil
add 1 cup lemon juice and reduce to a simmer, and
one 4" long section of ginger rhizome, peeled and chopped
simmer until reduced by 1/3. Cover and allow to cool over night.
Strain out ginger. Bottle syrup.
Mix up a simple sugar syrup: 1 c sugar to 1/3 c water. Bring to a boil and cook until it reaches the soft-ball stage (224-240 deg. F). Put in ginger pieces. Simmer 10-15 minutes. Remove ginger, drain and toss with sugar to coat, Allow to dry.
This process would be infinitely easier if,
a) Aldi's was still carrying sugar cheaply, and b) I could figure out where I stored all the medium sized narrow neck bottles with screw tops.
Aldi's only has 4 lb Dominos sugar, which is useless, and I fell into the useless habit of not tracking the second-cheapest source of sugar, so I keep having not quite enough sugar in the house after the weekly food run. J. has searched the basement for the appropriate jars, with no positive result, which means that tomorrow I must slog through the snow to the leaky garage and search there.
Gah. Given all the other things that must be done Before Christmas, I could have done without this. *grumble*
Someone is likely to ask about this process, so here is the explanation. Lemon-ginger syrup is to be consumed mixed 6-8 parts of water to one part syrup. It is a simple syrup, based on the standard Cariadoc mint sekanjabin syrup:
4 cups sugar & 2.5 cups water, brought to a boil
add 1 cup lemon juice and reduce to a simmer, and
one 4" long section of ginger rhizome, peeled and chopped
simmer until reduced by 1/3. Cover and allow to cool over night.
Strain out ginger. Bottle syrup.
Mix up a simple sugar syrup: 1 c sugar to 1/3 c water. Bring to a boil and cook until it reaches the soft-ball stage (224-240 deg. F). Put in ginger pieces. Simmer 10-15 minutes. Remove ginger, drain and toss with sugar to coat, Allow to dry.
