12oz raw honey
2T rapadura sugar
4T fresh lime juice
4T fresh finely grated ginger
1/2t sea salt
Cook slowly over med-low heat for 25 minutes. Don't let the sugars caramelize, just brew the ginger and let everything meld together. Strain through a fine mesh sieve, pressing the ginger threads to get all the goods.
The syrup alone is intensely gingery. It's a peppery hit in the mouth with a lingering spice, and surprisingly unsweet. Ice cream and cocktail experiments to follow...
