Ginger Honey

READY IN: 11mins
Recipe by momaphet

This is sold in large jars in Japanese grocery stores. It is delicious in chamomile or other teas, over yogurt and would be great as a sweetener in cocktails. The honey keeps for about 2 weeks in the refrigerator or you can preserve it and store it for a longer time on the shelf. Make sure your ginger is very fresh. It should feel firm, not spongy when you purchase it. The outer skin should not be wrinkly either. Adapted from the blog Tokyo Terrace

Top Review by sheepdoc

Easy and tasty. I misread it and added garlic instead of cloves! Also good. Asian-y honey.

Ingredients Nutrition

  • 1 cup honey (any kind will do)
  • 2 pieces fresh gingerroot (each about 3 inches long, sliced lengthwise in 1/4 inch slices)
  • 2 -3 cloves, 2 cinnamon sticks, zest from a lemon, orange, yuzu (optional)

Directions

  1. Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don’t get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently.
  2. Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.

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