Extract deep, warming spices with this robust syrup. Use it as a sweetener for ginger ales, craft coffees, or winter mocktails.
Ingredients
30 g fresh ginger root (sliced thin)
10 g green cardamom pods (lightly crushed)
200 ml pure water
200 g raw cane sugar
Directions
1.Select Infuse Mode.
2.Tare the scale, weigh the ginger and cardamom pods.
3.Add the water and cane sugar.
4.Place in MOJO1 with the stir bar and temperature probe.
5.Set to 85°C for 45 minutes to penetrate the tough ginger fibers.
6.Strain out the solids and bottle the spicy syrup.
Recipe Note
The higher temperature (85°C) is necessary to break down the dense cellular structure of woody spices.
Extract deep, warming spices with this robust syrup. Use it as a sweetener for ginger ales, craft coffees, or winter mocktails.
Source & attribution
By Hansen. Published on fuzetrix.com. This page preserves the published recipe; it does not independently validate its method, safety, claims or device settings.
