This home made syrup is lovely in a whisky, or as a drink with either cold or hot water, used in fruit salads to give a bit of a zing in sorbets and ice creams etc.
50g/2 oz peeled fresh root ginger grated
225g/8oz granulated sugar
1 level teaspoon of tartaric acid
1/2 a lemon washed and sliced
Takes about 10 minutes to prepare, plus standing time.
Makes about 4 pints
Put the ginger sugar tartaric acid and lemon in a large glass bowl cover with 4 pintes boiling water and stir in the sugar until it has dissolved then leave for 3 to 4 days in a cool place.
Strain the cordial through muslin then pour into bottles and seal. I sterlise by putting jars in hot water bath complete with their lids and covering completely with water and process for about 30 minutes to extract any air. Then allow to cool
This syrup can be used after a few days. Once the bottle is opened store in the fridge; there are two reasons for this one to keep it nice and cold the other to make sure that it has no opportunity of "going off".