DIY All Natural/Organic Flavored Syrups
I mentioned that we were going to visit John's family over the weekend. It was a great visit and while we were there we happened to pick up some fresh ginger root.
You can really get it most places these days, but for some reason I wanted it then! Today, I was preparing it for freezer storage and wanted to use the excess so it didn't get wasted.
At first I was going to make ginger tea, but on a wild hare decided to make flavored coffee syrup! Mine is ginger flavored, but really you can do this with any flavor and I'll explain how.
For the base, I used the same syrup base that I use when making Baklava (without the spices- just the base).
You should start by boiling 2 cups of water on the stove with your flavor of choice for about 10 minutes. If I did this again, I would use a grater and grate the ginger in instead of the chunks pictured below. You can use cinnamon sticks, vanilla bean, even extract if you'd like. By choosing organic ingredients (or not) you can control whether this is an organic or natural recipe.
You can really get it most places these days, but for some reason I wanted it then! Today, I was preparing it for freezer storage and wanted to use the excess so it didn't get wasted.
At first I was going to make ginger tea, but on a wild hare decided to make flavored coffee syrup! Mine is ginger flavored, but really you can do this with any flavor and I'll explain how.
For the base, I used the same syrup base that I use when making Baklava (without the spices- just the base).
You should start by boiling 2 cups of water on the stove with your flavor of choice for about 10 minutes. If I did this again, I would use a grater and grate the ginger in instead of the chunks pictured below. You can use cinnamon sticks, vanilla bean, even extract if you'd like. By choosing organic ingredients (or not) you can control whether this is an organic or natural recipe.
After the 10 minutes of boiling, add in 1.5 cups of raw sugar and 1/2 a cup of honey. The honey will affect the taste, so if you choose to omit it that is fine! Just realize that your syrup will be thinner. Allow this to boil down, stir every few minutes and check the consistency after about 10 minutes.
Once you've gotten the sauce thickened up (it will not be very thick, so don't reduce more than an extra 5 minutes), strain whatever flavorings are left inside. I actually ate the ginger pieces, they were amazing.
Allow the syrup to cool and bottle it in the glass bottle of your choice! I refrigerated mine and I assume it should last for at least 3 weeks. In the fridge, it should thicken up a little bit more. You can use this to flavor desserts, in coffee (that's my goal!) or tea or however else you would use Monin or Torani from the store.
I hope you enjoy it! All the best, and as always, thanks for reading!
I hope you enjoy it! All the best, and as always, thanks for reading!
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