SPICY GINGER SYRUP RECIPE

Ingredients

• Agave mix: 12oz (36cl) light agave nectar + 12oz (36cl) filtered water
• 1/2 lb (250g) fresh ginger, peeled and chopped
• 1 tablespoon coarsely ground black peppercorns

1. Combine agave mix and ginger in a blender and puree
2. Lightly toast the peppercorns in a saucepan
3. Add blended ginger mix to saucepan and bring to a light boil
4. Remove from heat, cover, let stand for 30 minutes
5. Pour through a fine mesh (such as a nut bag) and transfer to a clean bottle
6. Syrup will keep for about a month in the refrigerator