Indian Lemon-ginger Syrup With CucumberFrom kutadkubilik 7 years ago
How to make it
- Grate the ginger finely, mix with a cup or so of the sugar and about an equal amount of water or less, and bring to a boil in a medium saucepan. Allow to simmer at low heat for around 20 minutes. While that's simmering, juice the lemons and strain the juice. Add the lemon juice to the hot ginger syrup, and then add sugar at about 2:1 to the volume of the liquid. I start with a little less, then after it's dissolved, I take a bit of the syrup and mix it with a small amount of cold water and try it. If it seems to tart, I add a bit more sugar till I like the result. Let the syrup cool a bit and strain into a bottle. I generally keep the bottle refrigerated. To make the drink, pour about a finger or two of the syrup into the bottom of a tall glass, add cold water and ice, then a sprig of mint and finely sliced cucumber. An alternative is to grate a cucumber with the peel on (but make sure it's not one with a bitter peel!), then squeeze the juice into the drink with a piece of cloth. This works better if you're making a pitcher of it at once. It gives the drink a beautiful green color, but keep in mind that the color will fade to yellow in a few hours. I've also boiled some mint in with the syrup for a few minutes, it's nice but the mint tends to overpower the ginger.