Ginger Fizz Syrup
Adapted from “Sacramental Magic in a Small Town Café”
By Brother Peter Reinhart
11 cups water
5 ½ cups honey or agave
1 lb. unpeeled ginger, cut into ¼ inch thick pieces
½ cup fresh-squeezed lemon juice, strained
½ cup fresh-squeezed lime juice, strained
The amount of honey called for in the original recipe makes the syrup too sweet for me, so I cut it back to 2-3...
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