Herb-Infused Ginger Candies

Ingredients:

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

 

Preparation:

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

Share:

Facebook
Twitter
Pinterest
LinkedIn

Related Posts

Chopped Tuna ‘Mayo’ Salad

Ingredients: (serves 1)1 cup red cabbage1 medium carrot½ cup raw broccoli1 courgette/zucchini1 can shredded tuna in brine1 tsp mayonnaise1 tsp plain natural yoghurt1 tsp olive

Mediterranean Style grilled Tuna

Mediterranean Style grilled Tuna

Serves: 2 300g fresh tuna steak2 tablespoons olive oil1 teaspoon dried oregano1 clove garlic, gratedSalt and Pepper1 cup cherry tomatoesFresh basil and parsley, torn Make

Lemon and Fennel Salmon

Lemon and Fennel Salmon

Serves: 1 ½ fennel bulb120-150g salmon fillet1 teaspoon olive oil1 lemon1 teaspoon fresh thyme, choppedSalt and Pepper 1. Heat the oven to 200℃. 2. Prepare

For a better healthier lifestyle, subscribe to our newsletter packed with healthy recipe ideas and tips from our experts.