Post by braided-rug on Dec 14, 2006 20:49:20 GMT 10
Ginger and Lemongrass Cordial
175 grams ginger, peeled and sliced finely
1 stalk lemongrass
1½ cups sugar
2 cups water
1 lemon, juiced
This recipe is made to be mixed with water - I like to use sparkling mineral water to give it that fizzy lift without having to go the ginger beer route and deal with the sometimes explosive use of yeast.
If the ginger is very young, you won't need to peel it - just slice it as finely as you can.
With the lemongrass, chop off the woody tip - as it is hard, just chop it roughly into chunks. With the base, roughly smash it with a kitchen mallet or the handle of your knife - this loosens the fibres. Slice this into fine rings.
Place a saucepan over a medium heat and add the sugar, water and lemon juice. Stir until the sugar just dissolves then add the sliced ginger and lemongrass. Let this slowly simmer for 15 - 20 minutes - you want the syrup to reduce and thicken and the lemongrass and ginger to release their flavours.
When the time has elapsed, turn off the heat and let it sit until cold.
Strain this into a bottle - discarding the ginger and lemongrass. You'll notice that your cordial has really taken on the colour of the ginger, giving it a pink-orange tone.
Depending on how strongly flavoured you like your drink, this works in roughly 1 part cordial to 2 parts water.
Pic here:
cookalmostanything.blogspot.com/2006/09/weekend-herb-blogging-50.html
175 grams ginger, peeled and sliced finely
1 stalk lemongrass
1½ cups sugar
2 cups water
1 lemon, juiced
This recipe is made to be mixed with water - I like to use sparkling mineral water to give it that fizzy lift without having to go the ginger beer route and deal with the sometimes explosive use of yeast.
If the ginger is very young, you won't need to peel it - just slice it as finely as you can.
With the lemongrass, chop off the woody tip - as it is hard, just chop it roughly into chunks. With the base, roughly smash it with a kitchen mallet or the handle of your knife - this loosens the fibres. Slice this into fine rings.
Place a saucepan over a medium heat and add the sugar, water and lemon juice. Stir until the sugar just dissolves then add the sliced ginger and lemongrass. Let this slowly simmer for 15 - 20 minutes - you want the syrup to reduce and thicken and the lemongrass and ginger to release their flavours.
When the time has elapsed, turn off the heat and let it sit until cold.
Strain this into a bottle - discarding the ginger and lemongrass. You'll notice that your cordial has really taken on the colour of the ginger, giving it a pink-orange tone.
Depending on how strongly flavoured you like your drink, this works in roughly 1 part cordial to 2 parts water.
Pic here:
cookalmostanything.blogspot.com/2006/09/weekend-herb-blogging-50.html
