GINGER SYRUP

Makes approximately 1 pt

400g caster sugar 500ml water 75g fresh ginger, fairly thickly sliced 1 tbsp lemon juice (optional)

1 Place the sugar and water in a non-reactive pan and slowly bring to a boil. Add the ginger and let simmer for 5 mins. Remove from the heat and let the ginger steep for a further 10 mins.

2 Strain the syrup into a wide-mouthed pitcher and then funnel into a sterilised bottle and seal. Store in a fridge and consume within 2 wks.

Note: A tablespoon of lemon juice added just after removing the pan from the heat will increase the shelf life by up to a month.

Taken from Natural Cures & Remedies: Kitchen Cupboard Recipes and Solutions for Your Health and Home (CICO Books) Photography @CICO Books