6. Reduce or candy the ginger
If you like it sweet, you can boil down the ginger as a syrup. Sugar also has a preservative effect (see jam ) and extends the shelf life of ginger by six months. You can use ginger syrup to refine cocktails, for example – the spicy, sour ginger taste goes well with lemony drinks.
An alternative is candied ginger – probably the most delicious home remedy for coughs . To do this, you boil it down like you would with homemade syrup, then remove the ginger and dry it on a baking sheet.
The fastest way to candy ginger:Cut the peeled ginger into thin strips. Cover in a saucepan with twice the amount of water. Add a few tablespoons of lemon juice and one and a half times the amount of sugar (1/2 lb sugar for 0.4 lb ginger). Bring everything to the boil, then reduce the temperature and stir until the sugar has dissolved. Your ginger syrup would now be ready to be bottled.
For candied ginger, let the ginger-lemon syrup simmer until the liquid has boiled off and the ginger is translucent. Stir so that nothing burns. Now remove the ginger strips and spread them on a baking sheet to dry. You can sprinkle sugar or sesame seeds on top as decoration.