Rockhouse’s Ginger Syrup:
I’ve found my homemade ginger syrup to really deliver a knockout to the nasties that
cause sore throats, sinuses, and mouths.
The recipe is much the same as the tisane (earlier in this chapter), except
that I barely warm the finely chopped ginger in 1:1 sugar to water syrup. At
that concentration, the sugar syrup acts as a solvent to extract the goodies
(like gingerol, which breaks down on extended heating, and boils off with
steam).
Kept at just below boiling for about 15 minutes, then strained through
cheesecloth, the procedure gives a syrup that is so potent, a half teaspoon
can stop coughing and soothe a throat in less than a minute. I sip it slowly
to maximize coating my throat.
It’s also good on ice cream.
If I want to extract even more from the ginger root, I’ll stir in a little vodka
before straining, then stir for about 5 more minutes before straining through
the cheesecloth.
Keeping the ginger extract in a strong sugar syrup extends its shelf life up
