12 Feb Lorene’s Ginger Syrup
Ginger is considered by millions as a delicacy, a medicine or a spice. But no matter how you consider it, having some on hand is always a good idea. Author, designer and garden writer Lorene Edwards Forkner brings us this simple-to-make recipe for Ginger Syrup. Make your own Ginger Ale! The recipe is from Canning & Preserving Your Own Harvest, by Carla Emery & Lorene Edwards Forkner, (2009 Sasquatch Books).
Lorene loves to live a good and delicious life, and she’ll be sharing her secrets with garden show audiences with her seminar “The Herbal Kitchen: Brighten Your Meals with Flavorful, Fresh Herbs” on Wednesday, February 23 at 11:00 am on the Smith & Hawken DIY Stage. She’s also be having a blast as she hosts “Subaru Presents THE GARDEN SHOW: Incredible Edibles,” where she will teamed with Joe Lamp’l, Graham Kerr (AKA the former ‘Galloping Gourmet,’), Teresa O’Connor and Willi Evans Galloway for a wide-ranging and free-wheeling discussion on edible gardening. You won’t want to miss this seminar, on Saturday, February 26 at 3:30 pm in the Rainier Room.
The gentle heat of fresh ginger is enlivened with citrus for a refreshing homemade ginger ale. Mix the syrup with boiling water for a warming winter toddy.
Season: Any time
Yield: 2 cups
Store: Refrigerator (1 month)
1 1/2 cups sliced fresh ginger, peeled
1 1/2 cups water
1 1/2 cups sugar
1/2 cup fresh lemon or lime juice
Combine the ginger, water, and sugar in a heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar completely.
Simmer for 15 minutes. Remove from the heat, strain, and cool to room temperature. Stir in lemon or lime juice. Bottle and store in the refrigerator.
The remaining now-candied ginger slices may be chopped up and added to baked goods or other dishes that would benefit from their sweet, hot flavor; store in the refrigerator for up to 1 month.
To serve, in a tall glass filled with ice, combine 2 tablespoons syrup with sparkling water to taste. Stir gently and garnish with a wedge of lemon or lime.
Variation: For an extra spicy hit, add 2 cardamom pods, crushed, 4 whole cloves, and 1/2 teaspoon black peppercorns to the simmering ginger syrup.
We’ll have loads of edible seminars at this year’s garden show, with our gardening experts sharing all kinds of tips, including choosing savory heirloom vegetables, the best fruit varieties for Northwest gardens, growing and using herbs, solving pesky edible garden problems, and so much more. Check out an earlier blog about our many edibles seminars: http://nwf.gs/e3SMz2.
For the complete seminar schedule go to http://nwf.gs/cBd16h – Janet