This Man's Cook Lemon Ginger Syrup

Name: This Man's Cook Lemon Ginger Syrup
Cook time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: Korean
Ingredients: lemon 700g; ginger 300g; sugar 1kg; baking soda (or coarse salt) generously; honey a little (or leftover sugar for finishing)

A homemade syrup made by soaking clean lemons and thinly julienned ginger in sugar, delivering a refreshing and spicy-sweet flavor.

40 min Difficulty Easy Sauces & basics

Main ingredients

lemongingerhoney

Ingredients needed 10 servings

lemon 700g
ginger 300g
sugar 1kg
baking soda (or coarse salt) generously
honey a little (or leftover sugar for finishing)

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lemon ginger honey

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Recipe

Soak 300g of ginger in room temperature water for about 5 minutes to soften the skin, then carefully peel off the skin using rubber gloves or a knife.
Blanch 700g of lemon in boiling water for about 10 seconds to remove the wax coating on the peel, then rinse under running water to open up the surface pores.
After blanching, generously sprinkle baking soda or coarse salt onto the lemon surface and scrub vigorously until a slight yellow tint appears, then rinse thoroughly under running water and dry completely.
Place the glass jar, without its rubber or metal parts, into the microwave and heat for about 2 minutes to quickly sterilize it via steam sterilization.
Slice the dried lemon thinly and remove all seeds carefully using a fork to ensure no bitterness remains in the final syrup.
Peel the ginger and slice it thinly and neatly using a knife or mandoline.
In a large bowl, combine the sliced lemon and julienned ginger, then add 1kg of sugar and mix slowly until no sugar granules remain and the sugar is fully dissolved.
Once the sugar has fully dissolved and mixed with moisture, pack the syrup tightly into the sterilized glass jar, then cover the top layer thickly with honey or leftover sugar to prevent air exposure.
Seal the jar tightly and let it mature at room temperature for 3 days, then transfer to the refrigerator and let it mature for an additional 4 days before drinking.

Soak ginger in water briefly, peel off the skin, dry well, then slice thinly. Blanch lemon in boiling water, scrub with baking soda, then slice thinly after removing seeds.
After removing all lemon seeds, place the sliced ginger and sugar together in a large bowl and mix until sugar granules disappear.
Transfer to a sterilized jar, cover the top layer with honey to block air, then age at room temperature for 3 days and in the refrigerator for 4 more days.

Cooking tips

Do not soak ginger too long as it may become soggy; wash it quickly and dry thoroughly afterward.
Lemon seeds release strong bitterness during aging, so remove them completely during preparation to ensure a clean-tasting syrup.
Store in a completely dry, sterilized container and use clean, dry utensils when scooping out the syrup.

Recommended for

Those who want to make a refreshing and spicy homemade syrup to mix with warm water or carbonated water.
Those who wish to enjoy both lemon syrup and ginger syrup in one bottle.
Those looking to learn a neat, step-by-step method for making homemade syrup from washing to sterilizing the glass jar.

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