Irritable Bowel Syndrome Message Boards

I have yet to try this, but I immediately thought of my IBS friends when I saw the recipe. This is from King Arthur flour. I'm told it's delicious on toast. Mmmmmm, ginger!

Bitingly hot and sweet, this ginger syrup is a snap to make. Stir it into tea, seltzer (to make a ginger ale), or into limeade for an ultra-refreshing Asian-style summer drink. Or drizzle it over your biscuits or scones, pancakes, hot oatmeal. If you like ginger, this syrup's for you.

Ginger Syrup

4 cups ginger root, fresh, unpeeled -- lightly packed
3 1/2 cups sugar
3 1/2 cups water

Slice the ginger crosswise into 1/8 inch thick (or thinner) slices; a food processor works well here. In a large, heavy saucepan, bring the sliced ginger, sugar and water to a oil. Boil the mixture for about 1 hour, till it registers around 216 F on an instant read thermometer. This will yield a thin syrup, one that's easy to stir into drinks. For a thicker, more pancake-syrup-like syrup, continue to boil till the temperature reaches 220 F to 225 F; 225 will yield a very thick syrup.

Note: You can't tell how thick the syrup will be when it's hot; you have to go by temperature because it'll thicken as it cools.

Remove the pan from the burner, and carefully strain the syrup into a non-reactive container. Store it in the refrigerator. Yield: 2 1/4 cups ginger syrup.

--------------------
Heather

"Quod me Nutrit me Destruit"

Print Remind Me Notify Moderator