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Spicy Ginger Syrup
2 lbs gingerroot no need to remove skin
1 english cucumber diced
2 red chilis
1 cup fresh mint leaves
1.25 cup turbinado sugar
3/4 cup honey Acacia (light) honey preferred
2 cups water
1/4 cup lime juice use fresh juice
1 tsp black peppercorns use whole peppercorns

Roughly chop ginger into 1-2" pieces, then blend in food processor with english cucumber and red chilis. (Alternatively use a juicer to extract gingerroot juice, then blend cucumber with chilies.) Pour mixture into large saucepan. Add all other ingredients. Bring to a boil and simmer until the liquid becomes syrupy enough to coat the back of a spoon. Remove from heat and let cool overnight. Strain ginger syrup through a fine-mesh sieve into a food-safe container and refrigerate.

This recipe elevates a simple ginger syrup with sublime but unexpected flavors and scents.

Recipe found in and adapted from Speakeasy, a book by Jason Kosmas & Dushan Zaric.

added November 28, 2016

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