Takes: 24 hours to steep so be prepared in advance for the wait.
Makes: 5 small bottles at 175ml.
- Grate the ginger.
- Peel the lemon. Cut off the peel and cut it into pieces, slice what’s left of the lemon.
- To make the syrup, put the water in a large pan then add the sugar (doing it this way around helps to disperse the sugar) and slowly heat until all the sugar has dissolved. Stir with a wooden spoon to make sure there are no pockets of sugar undissolved.
- Add the grated ginger and lemon to the syrup and stir well.
- Bring to the boil for 2-3 minutes and remove from the heat.
- Finally add the citric acid and stir well.
- Leave to steep for 24 hours.
- To disinfect your bottles wash them in hot soapy water, rinse and put into the oven for 30 minutes at 100°c. To do the drop them in a bowl and pour recently boiled over them. Watch out if the lids are plastic. They could melt. Rubber seems to tolerate the hot water better.
- To get the syrup into the bottles you can one of two things. Either pass all of the liquid through muslin into another big saucepan or bowl then decant by jug to each bottle via a funnel. Or, as Kerrie pointed out to me, it’s easier to pour the Ginger Syrup from the first saucepan through the muslin which lines the funnel and pours straight into the bottle. This is my preferred method because there is less chance of letting bacteria in because there are less steps. I don’t always disinfect the funnel and mine have always been fine. If the liquid at the top of the bottle goes mouldy after storing for a few months, I just remove it with the wrong end of teaspoon.
- I store mine on the kithcen shelves at room temperature. Others store in the fridge.