Ginger Honey Syrup Recipe
Updated: Feb 4
A Recipe from "Drink the Wild: Recipes from a kitchen witch for the spirited and sober soul"
"To err is human, to forgive divine"
a poem by Alexander Pope titled, "An Essay on Criticism" (1711)
We are humans and we sometimes make mistakes. It's up to us as humans to do our best to correct these mistakes. I found it interesting that Pope's famous line was lent to the U.S. Institutes of Medicine’s report on patient safety: To Err is Human (1999). Folks have reached out to me about the error in the Ginger Honey Recipe our book, "Drink the Wild: Recipes from a Kitchen Witch for the Spirited and Sober Souls". I'm here to say, "Ope! Yep! There is an error." I'm also here to correct that error and thank you for your divine forgiveness. The recipe I included with Drink the Wild was a smaller batch version that didn't translate well so I'm giving you my true Elixir Fixer recipe that I use regularly. This recipe will produce quite a bit of syrup but if you are like me, it won't last long! It is great for crafting cocktails, zero-proof elixirs, teas, soda waters, and even calming the stomach. The syrup is so versatile, I consider it my "Swiss Army Knife" in my apothecary of magical liquid mixings.
Candied Ginger Recipe
Here is an additional BONUS recipe to use the leftover ginger pieces after crafting the Ginger Honey Syrup.
Ingredients
2 cups distilled water
2 1/2 cups sugar - reserve 1/2 cup for the end result
With the ginger and the remaining 1 1/2 - 2 cups of water (approximate) still in the pot, add an additional 2 cups of water and heat over medium-high heat.
Add 2 cups of sugar once the water begins a rolling boil. Stir well until the sugar is completely dissolved.
Boil for another 45 minutes. Stir occasionally while boiling to ensure the sugar does not burn.
Remove the pan from the heat and drain away the syrup. I have been known to keep the extra spicy syrup for other uses so don't throw it out! Let it cool and store it in a jar with a lid in the refrigerator for another witchy day.
Place the ginger pieces on a plate lined with parchment paper or a cooling rack. Sift an additional ½ cup of white granulated sugar over the ginger pieces. Allow the ginger to cool then remove them from the parchment paper or cooling rack and store in a glass jar with a lid in the refrigerator.
For those who have a first edition of Drink the Wild, print this page out and tuck it safely in the book for future reference. For those who don't have a copy, save the recipe and have fun! We are in the beginning stages of a revised second edition of Drink the Wild that will have the corrected Ginger Honey Syrup Recipe plus additional seasonal recipes we are currently working on. It will be a WILD 2023 year so let's DRINK it together!
Important Notice
Do not try self-diagnosis or attempt self-treatment for serious or long-term problems without first consulting a qualified medical herbalist or medical practitioner as appropriate. Do not exceed any dosages recommended. Always consult a professional practitioner if symptoms persist. If taking prescribed medicines, seek professional medical advice before using herbal remedies.
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