The delicate fragrance of bay leaves is lovely with ginger. "I add this syrup to a cup of English Breakfast tea," Grace Parisi says. It's also delicious with club soda or in hot toddies.
More Ginger Recipes
3/4 cup thinly sliced peeled fresh ginger (from one 4-inch piece)
2 cups sugar
1 fresh bay leaf
1/4 cup fresh lemon juice
4 slices of candied ginger
How to Make It
In a food processor, chop the ginger and sugar; transfer to a saucepan. Add 2 cups of water and bring to boil, stirring to dissolve the sugar. Add the bay leaf and simmer over moderate heat until slightly thickened and reduced to about 2 1/2 cups, 20 minutes. Add the lemon juice and simmer for 1 minute. Let cool, then strain into a small pitcher, pressing on the solids. Pour the syrup into small bottles and add the candied ginger.
The syrup with candied ginger can be refrigerated for up to 4 months.
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