We all know about the rock stars of immune support –elderberry syrupandfire cider– but have you ever heard of their less famous band mate, ginger syrup?
This member of the Zingiberaceae family (to which turmeric also belongs) has been used in Chinese medicine for thousands of years to soothe tummy complaints such as nausea, morning sickness, gas, motion sickness, and indigestion.
But that’s not all it’s used for. In fact, the Ayurvedic herbal tradition “reveres ginger so highly it is referred to as ‘the universal medicine.” (1) Here’s why:
Ginger supports immune function, which is why it’s one of the primary ingredients in fire cider.
It’s also known to ease discomfort associated with headaches and painful menstrual periods. (2)
The warmzing of ginger supports the body in clearing the sinuses when needed, making it a go-to when people are feeling stuffy
Also, it contains a proteolytic enzyme that supports the repair of joints and cartilage, which is probably why it’s a favorite with people who experience joint discomfort. (3)
It supports circulation, too. (4)
While historically it was very expensive – one pound cost as much as a whole sheep in the Middle Ages – these days it’s widely cultivated and very affordable. (source) I like to keep it on hand during the cold winter months along with other syrups, tinctures and teas that support the immune system.
Delicious Ways To Use Ginger Syrup
This warming ginger syrup is incredibly versatile – if you’d like to give it a try but are not quite sure what to do with it, here are some ideas:
Mix it with homemade water kefir or sparkling water and a spritz of lime to make homemadeginger ale
For a drink that will wake you – and your sinuses – up, add it to a cup of hot water with freshly squeezed lemon and a pinch of cayenne
Stir it into tea
Take it straight off the spoon (Taste a small amount first – spiciness varies from batch to batch depending on the intensity of the root)
Drizzle it over stir fry
Stir it into oatmeal
Video Tutorial
While technically this is a tutorial for making elderberry syrup, the process is exactly the same. Just substitute ginger for elderberries and you’re good to go!
Reduce heat and simmer until liquid is reduced by half. This should take around 45 minutes.
Remove the ginger by pouring the liquid through a strainerinto a bowl. Allow it liquid to cool to room temperature, then stir in honey.
Pour yourginger syrupin an airtight container such as aswing-top bottleorjar and store in the fridge.
Notes
Because this recipe contains honey, it should not be used in children under one. According to Rosemary Gladstar, the syrup should stay good from several weeks to months. If you are concerned that you might not be able to use it all in time, you may want to cut the recipe in half or freeze some in an ice cube tray for later.
Honey Candied Ginger – Sweet and spicy, candied ginger is often used to support digestion after a meal.
Lemon Ginger Tea– This immune support tea is made with three essentials, plus 1-5 optional ingredients based on what you have on hand. It’s easy to make, too.
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Stem. Also known as preserved ginger, stem ginger is young ginger that has been peeled and preserved in sugar syrup. The syrup is usually quite sweet and provides a good contrast to the spicy, golden nuggets of ginger. Uses: Chopped stem ginger can be added to cakes, biscuits, ice cream and a variety of puddings.
Ginger contains nutrients and bioactive compounds that may have a range of benefits for your body and brain. It may help manage nausea, prevent infections, reduce the risk of cancer, and more.
Strepsils Ginger Lozenges Syrup is a Syrup manufactured by PIRAMAL HEALTH. It is commonly used for the diagnosis or treatment of mouth soreness, sore throat , blocked nose. It has some side effects such as Neck,Swelling of the face,Hypersensitivity reactions,Difficulty in breathing.
I used the leftover ginger to make candied ginger. However following some advice from cocktail subreddits, turns out putting chopped raw ginger, sugar, and boiling water in a blender better preserves the ginger flavor as it doesn't all cook out. Strain it in a sieve, and use the juices as syrup/juice.
Q: True or false – In order to reap the health benefits of ginger, you must use fresh gingerroot. A: False. Ginger's nutrient profile does undergo some changes during the drying and bottling process, but it still offers up plenty of health benefits and is definitely worth adding to your diet – in any form.
Unopened: Commercially jarred stem ginger in syrup that hasn't been opened can be stored in a cool, dry place, such as a pantry or cupboard, until the best-before date on the packaging. After opening, it should be kept in the refrigerator, lasting up to 12 months.
Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors. DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.
Ginger water is full of antioxidants which play an important role in helping you handle free radicals, lowering your risk of health conditions like cancer, heart diseases, and diabetes.
Ginger can have side effects such as abdominal discomfort, heartburn, diarrhea, and mouth and throat irritation, especially if taken in large doses. Some studies of the use of ginger during pregnancy suggest it is safe, but the evidence is not conclusive.
Add some ginger to the water now, either in the form of julian or strands (you can also smash ginger). Give it a few minutes to boil. After bringing it to room temperature, extinguish the flame. Drink it with a strainer and consume it on an empty stomach.
Ginger syrup is made by cooking ginger with water and sugar until you obtain a syrupy consistency (see recipe below). Meanwhile ginger beer is traditionally a fermented beverage created by mixing ginger syrup (once cooled) with a mother culture (ginger beer plant) and leaving this mixture to ferment for a few days.
Ginger syrup contains rich amount of manganese, iron and selenium. One serving of ginger syrup (3.5 oz / 100g) has 335 calories (37 calories from fat), 4.1g total fat (1.3g saturated fat), 22mg sodium, 903mg potassium and 79.2g total carbohydrates (8.5g dietary fiber, 33.9g sugar).
Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.
Fresh, unpasteurized ginger juice lasts only 24 to 48 hours when stored in an airtight container in the refrigerator, due in part to its 5.9 pH; alkaline foods have short shelf lives. Pasteurized ginger juice keeps for two to three months but gradually loses its potency once opened.
Add all of the ingredients into a 12oz glass jar, seal it and shake it to mix together well. Store the jar in the refrigerator for up to two weeks in a sealed container.
The signs of bad ginger juice are similar to those of bad ginger root. Look for mold, discoloration, and a slimy texture. The juice may also have a pungent, sour smell or no smell at all. If you notice any of these signs, it's best to discard the juice immediately.
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Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
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