How to make ginger honey

The production method of ginger honey mainly includes five steps: cutting ginger slices, boiling ginger water, filtering ginger residue, adding honey and stirring, and refrigerating storage.

1. Cut ginger slices

Choose fresh ginger, wash it, peel it, and cut it into thin slices or thin strips. Ginger skin may have residual soil, peeling can reduce impurities. It is recommended to control the slice thickness at around 2 millimeters. If it is too thick, the ginger flavor will not be fully released, and if it is too thin, it will easily boil and affect the taste. If you like spicy taste, you can keep some ginger skin, but use a brush to thoroughly clean the surface.

2. Boil ginger water

Put ginger slices and water in a 1:5 ratio into a pot, bring to a boil over high heat, then reduce heat and simmer slowly for 15 minutes. During the boiling process, do not cover the pot tightly to avoid excessive volatilization of gingerol. The amount of water can be adjusted according to demand, and if ginger juice needs to be concentrated, the amount of water can be reduced. When the soup appears light yellow and emits a strong ginger aroma, turn off the heat.

3. Filter ginger residue

Use a fine mesh or gauze to filter the cooked ginger water, separating ginger slices from the liquid. When filtering, gently press the ginger slices to squeeze out residual juice, but avoid excessive squeezing that may cause turbidity. If pursuing a clear texture, secondary filtration can be carried out, and the cooled ginger water is more prone to precipitate impurities.

4. Add honey and stir [SEP]. When the ginger water cools down to below 60 ℃, add honey in a ratio of 1:1 or adjust according to taste. High temperatures can damage the active enzymes in honey, so it is important to ensure that the liquid is not too hot before mixing. Slowly stir in the same direction with a wooden spoon until completely dissolved, avoiding the formation of bubbles during vigorous stirring.

5. Refrigerate

Pour the mixture into a sealed glass bottle and store it in the refrigerator compartment. refrigeration can delay fermentation and spoilage, and it is recommended to consume it within a week. Use a dry spoon every time to prevent contamination. If there is any flocculent substance or sour taste on the surface, it should be immediately stopped from consumption. The ginger honey made from

can be taken 1-2 tablespoons daily and taken with warm water. It is suitable for drinking on an empty stomach in the morning. For those with physical deficiency and cold, two red dates can be added to enhance the warming and tonifying effect. diabetes patients need to control the amount of honey. It is recommended to pair mature honey with ginger, as drinking it during the early stages of a cold can help induce sweating and drive away the cold. During storage, avoid direct sunlight and shorten the refrigeration time as much as possible after opening to ensure flavor.