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