Ingredients:

1 handful of knobby ginger, skinned and prepared with a coarse grater.

1 -1.25 L water, boiled

Juice of 1/2 lemon

Place grated ginger in a heat safe vessel. I like my glass mixing bowls and Pyrex measuring cups.

Pour over with boiling water, squeeze in lemon, stir for good measure and steep until cool.

With a cheese cloth or metal sieve, strain the concentrate into your storage container of choice. Be aware of the difficulties when pouring from a mason jar. We suggest a swing top bottle and the investment in a stainless funnel.

To enjoy,

Boil water, and prepare your hot beverage by  pouring approximately 2 ounces of concentrate into a cup — or to your desired strength and taste .

Add 1 tsp of maple syrup or honey. I measure with my eyeballs and some days it’s more generous than others. 

Optional- add a squeeze fresh juice from lemon or lime and pour the boiled water to your cup. Stir and enjoy until the last drop. Maple syrup and honey are heavier than the rest of the tonic — so the last sip always finishes sweet. Enjoy!

Remember,

Not all ginger is the same. Soft skin, Jamaican ginger is a beautiful yellow on the inside which makes the end product taste and glow on the inside and out. After storing your golden concoction in the fridge —there will be sediment. Shake every time you use it for the tastiest results.

Explore and add the ginger concentrate to your other favourite drinks or dishes. Try bubbbles instead of boiled water or in savoury dishes like rice pillaf , curries and soups. Stock your fridge with the basics, and enjoy the tasty benefits of preparing your very own ginger concentrate.