Honey Ginger Syrup

Combine:

2 parts Honey Syrup

1 part Ginger Syrup

HONEY SYRUP

- 540g Honey

- 100g warm filtered water

Mix honey with warm water

Whisk until thoroughly blended

Transfer to a storage container

Refrigerate until ready to use

Keeps up to 1 month

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GINGER SYRUP

Wash 250g whole ginger and juice it through a juicer. The ginger does not need to be peeled

Strain the juice through a fine mesh strainer

Weigh the ginger juice

Multiply the ginger juice by 1.5x and weight out that much sugar

Combine the juice and sugar in a blender and process until the sugar is dissolved.

Pour into a storage container and refrigerate until ready to use.

Keeps up to 2 weeks

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