Crystallised Ginger

Which is, apparently, a great cure for morning sickness. And as such has been a great help to me…

As apparently my body objects to drogues francais by making me feel nauseous. Not wishing to venture outside, I googled, tried mint tea (no effect), lemon with salt (meant to be a slice, I used a teaspoon of concentrated juice and some salt… then thought afterwards, isn’t this something to do with a tequila shot? Big Bang Theory, I hasten to add, I’m not going to imply pregnancy, drugs, and extreme drinking all in one blog post), and then hit upon ginger. Grating stem (root) ginger in a cup or teapot and adding lemon juice, and honey I’d tried before for a sore throat; by lessening the honey to just a smidge it turns out it’s a good remedy for nausea. If you sip it constantly, which is a bit inconvenient but better than feeling sick all the time. But another option I came across was to crystallise it, which is much cheaper than buying it at a health food store, and not that much work. Plus you end up with tasty ginger syrup that can be used instead of honey in the tea or else added to apple juice to make a nice drink.

Only problem now being that I’m slightly addicted to ginger…

Okay, so on with the recipe:

Root ginger, peeled and cubed – however much you want

1 cup sugar (or more/less depending on how much ginger you have) + more for coating

1 cup water (ditto above – just needs to be the same volume as the sugar)

  1. Heat the water and sugar in a pot until dissolved.
  2. Add the ginger and simmer for 30 minutes until a bit tender.
  3. Strain, into a jar so you don’t waste the syrup.
  4. Spread out the cubes so that they can dry.
  5. Leave overnight (12 hours plus), or heat in a just-warm oven for 30 minutes or so until they are no longer wet but are just slightly sticky – this is important as otherwise the sugar you’re going to coat them with just dissolves in.
  6. Shake sugar over the cubes to coat.
  7. Enjoy, whether to soothe your stomach or just as a delicious snack.

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