Herb-Infused Ginger Candies


1/4 lb of ginger (peeled and thinly sliced)
1 cup of herb infused water (any herbal tea you enjoy)
1 cup of honey and a dash of salt



1. In a medium sauce pan cover the ginger with regular water and simmer for 10 minutes.
2. Drain the water off (great to save for ginger tea). Repeat step 1 and 2.
3. Add herbal infused water and honey to ginger and simmer on low until syrup becomes the consistency of loose honey. A good benchmark is when most of the water has evaporated and the syrup becomes very bubbly and frothy. Be careful to remove the hot ginger from the pan and place on plate to cool. Once cooled, coat with granulated maple syrup, coconut sugar.
3. Save the syrup for ice cream topping or pancakes or just store with ginger in a mason in the refrigerator for no more than a week.

Recipe by Lynise Perry – http://foodandspiritprofessional.com



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