I’ve seen a few variations of this in recent months, from no-cook, to fresh-but-doesn’t-keep-long, to liquid, and none of the ones I’ve seen seemed to match my own little version that I started making a number of years ago, so here’s my take on it!
- 4-6″ root ginger, peeled and cut into small cubes
- 3-4 lemons, cut into slices
- 150-200ml lemon juice concentrate
- 2-3 heaped tablespoons dark muscovado sugar
- 1 jar honey (I usually use 250g, but just go with whatever you happen to have)
- Setting agent (gelatin, or there’s vegan alternatives like agar)
Have one or a few containers ready, large enough to contain however much you’re making (my last batch I added an extra two lemons and made up a 1 litre jar). Don’t worry about using enormously precise quantities or timings, most of what I’ve written here, as with most of my recipes, is just a rough guide and frankly you just can just wing it. I know I do.
Place the ginger cubes, lemon juice concentrate, dark muscovado sugar, and 1/4 of the honey into a saucepan and bring it to the boil, mixing frequently.
Once boiling, fold in the lemon slices and turn down to a medium-low heat. Keep them simmering for ~15 minutes.
Take the pan off the heat and thoroughly mix in the remaining 3/4 jar of honey. Follow the instructions for whichever setting agent it is you’re using and add that to the mixture. Pour the mixture into your prepared jars and leave to cool down before sticking it in the fridge.