Melissas Produce

Spicy Ginger Syrup

The knobby, gnarly root of the ancient ginger plant (called a rhizome) is often peeled and minced before cooking. Sauté, simmer, infuse, bake, or fry it; its culinary applications are incredibly diverse. Beyond its versatility in the kitchen, ginger also offers medicinal benefits that we don’t always think about.

For centuries, Asian cultures have recognized ginger’s healing properties. From its fragrant scent in a steaming bowl of breakfast noodles to its peppery warmth in a cup of bedtime tea, ginger is comforting at any hour.

Another bit of age-old wisdom reminds us that as our bodies grow older, mealtimes can sometimes become less pleasant. Our digestive systems may experience symptoms such as indigestion, gas, or nausea. Gentle ginger deserves a prominent place in your kitchen pantry because its soothing, muscle-relaxing properties can help relieve digestive discomfort. This benefit comes from an antioxidant compound called gingerol, which also stimulates gallbladder bile production, helping improve digestion.

But that’s not all. Two other plant compounds, shogaol and zingerone, have anti-tussive and anti-inflammatory properties. These compounds may help relieve cough and congestion from colds or flu and can also help reduce discomfort associated with arthritis.

Ginger also supports a range of antioxidant defense enzymes, including superoxide dismutase, catalase, and glutathione peroxidase. These enzymes are believed to help slow the oxidation of undesirable LDL cholesterol, promoting cardiovascular health and maintaining overall oxidative balance.

It’s easy to see why Asian cultures have embraced ginger for centuries. Today’s recipe, Spicy Ginger Syrup, is not only a comforting remedy for digestive troubles but also delicious and incredibly simple to make.

Spicy Ginger Syrup
Yield: 1 quart of syrup (4 cups)
Makes: 16 servings of ginger tea or ginger ale

Ingredients
4 cups water
12 ounces washed, unpeeled fresh ginger, grated* (about 2 cups grated)
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
½ cup honey or Melissa’s agave nectar

To prepare the syrup

Bring the ginger and water to a rapid boil in a 1½-quart saucepan over medium-high heat. Boil for 5 minutes, then remove from heat. Allow the mixture to cool, then strain through a fine sieve and pour the liquid into a 1-quart jar. Stir in the lime juice, vanilla extract, and agave nectar. Let cool completely. Store the syrup in the refrigerator for up to 2 weeks.
*Grate ginger in a food processor using a medium grater attachment.

To prepare ginger tea