Disclaimer: this ginger syrup is SPICY, but with this recipe it’s really delicious

In Code Noir, Lelani Lewis goes back to the roots of her Caribbean food culture. Caribbean cuisine is a melting pot of cultures, ingredients, flavors and cooking techniques that have been brought from four continents over the centuries. Lelani shares classic as well as new dishes with typical flavors such as corn, coconut, lime and ginger. She uses the latter to make this spicy syrup.

Lelani immediately adds a disclaimer: ‘this ginger syrup is SPICY. But since the list of ginger’s health benefits seems endless, I’m willing to put up with a burning mouth. Oh, and it’s delicious too—did I mention that? Ginger beer originated through colonial trade routes: ginger from Asia and sugar from the Caribbean came together in this low-alcohol drink. This syrup isn’t fermented, so it contains no alcohol. Mix with still or sparkling water, or take a shot neat to chase away a cold or ward off an approaching flu.’

How to make ginger syrup

• Roughly chop the ginger and put it in a blender with 500 milliliters of water. Blend until smooth.
• Pour into a saucepan and heat the mixture with the sugar, allspice and pepper over medium heat. Simmer over low heat for 30 minutes or until the sugar has dissolved.
• Turn off the heat and leave the mixture with the lid on the pan for a few hours, or preferably overnight, at room temperature. This will give you a lightly fermented drink.
• Add the lime juice. Strain the mixture over a jug and pour into a sterilized
  bottle.
• Serve with sparkling water and ice.
• Store the syrup in the refrigerator for up to 3 months.

Title: Code Noir
Author: Lelani Lewis
Price: €39,99
Publisher: Nijgh & Van Ditmar

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• Where is the beer in ginger beer?