Bring the water to a boil in a small saucepan over medium-high heat. Add the ginger coins and vanilla bean; reduce the heat to medium-low and cook uncovered for 20 minutes. Remove from the heat.
Add the sugar and stir until dissolved, then add the lime or lemon slices and the lemon herbs, if desired. Cover and let stand for least 30 minutes, or until the mixture is room temperature.
Strain into an airtight container, discarding the solids. Make sure to label the container. Refrigerate for 7 to 10 days or freeze for up to 1 year.
This syrup won first place in the Best Syrup or Elixir category at the 2009 International Herb Symposium, held in Norton, Mass.
It is warming and stimulating and very good for a sore throat, cold or flu; delicious stirred into tea, mixed with lemonade or with other juices to make a fruit punch, tossed with fruit salad, and drizzled over pancakes, waffles or ice cream.
The lemon herbs are optional; they add a subtle yet enchanting lemon-sweet bouquet.
The syrup makes an exceptional homemade ginger ale. Just fill a glass halfway with ice, fill halfway with ginger syrup and fill to the top with sparkling water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (0g)|
|Recipe Makes: 4 cups|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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