I’ve being very true to my word by following up the previous recipe with this easy ginger syrup tutorial. Honestly folks this is sooooo super duper easy and I realise that many of you love recipes that don’t require a challenge, something that’s within your own grasp, simple, easy and most importantly HEALTHY.
Now we all should know by now that too much sugar is a bad thing – whether it’s fructose or sucrose. However, I do understand that sweetness constitutes our sense of taste and without it food would taste pretty bland, right? I get that so how do we settle that craving for something sweet or something sour?
That’s where this ginger syrup comes to the rescue. I carefully put together ingredients that were anti inflammatory and suitable for anyone with a craving for sweetness with hypertension or type 2 diabetes, as the ginger and coconut palm sugar release into the blood stream slowly, omitted a crash and burn effect.
Also, if you suffer from an auto immune disease, you’ll be please to know this won’t cause an adverse reaction to the immune system, where it begins to misidentify good cells as foreign invaders.
This recipe takes up an hour, so have a little patience and a steady arm to stir the contents in the pot. It should be around the 40 minute mark into the cooking when the sugar and ginger water thicken up nicely.
Oh side not, to begin with I lessen some of the prep time by blending the water and ginger together rather than straining off little pieces from the syrup.
So let’s get started…….
- 1 cup of water
- 1 cup of coconut palm sugar
- 1 large piece of ginger (approx. 10 inches long) peeled n chopped
- Add the water and the ginger to a blender and blitz until the ginger have almost liquidized into the water.
- Pour the ginger water into a medium sized saucepan and bring to the boil and then carefully mix in the palm sugar, a small amount at a time while stirring until all of the sugar is in the pan.
- Reduce the flame and allow the pan to simmer for 1 hour, stirring frequently.
- The mixture may seems thin to begin with, around 40-45 minutes you will notice thickening, continue to cook for a further 20 minutes.
- Allow the syrup to cool and pour into a mason jar and store in the refrigerator.