ginger syrup with lemon and cinnamon
It's good to make it at this time of year and drink it when it's chilly or when you have a cold.
6 serving
Within 60 minutes
논수밭키친
Ingredients
  • Ginger
    300g
  • Lemon
    1ea
  • Cinnamon stick
    20g
  • Sugar
Cooking Steps
STEP 1/5
Remove the joints of the fresh ginger and soak it for 10 minutes.
STEP 2/5
Peel and slice with a spoon
Cut it for me. Soak sliced ginger in water for 20 to 30 minutes to remove the bitter taste and starch.
STEP 3/5
Wash the lemon and cinnamon sticks
Drain and slice the lemon thinly.
You have to remove the tips on both sides of the lemon so that it doesn't have a bitter taste.
STEP 4/5
Prepare the ingredients (ginseng, lemon, cinnamon) and equivalent sugar and mix only 60% first. I'll cover the rest of the sugar on top like a blanket.
STEP 5/5
Cover it slightly and stir it two or three times a day, ripen it for about 14 days before eating.
The tip to melt the sunk sugar is stirred two or three times a day, and if you eat it after a month of aging, you can enjoy a deeper taste and aroma. If you ripen it at room temperature for about 14 days, the enzyme action is completed, so you can eat it after two weeks of aging. Refrigerate after ripening. When storing, don't close the lid tightly, turn it slightly and store it as if it is released.
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