Normally you want a 1:6 ratio when making syrup in a 6 hour timeframe. But since ginger is cheap we can err on the oversaturated side 1:5 to save time evaporating the water. We can also save evaporation time by straining after the water evaporates to the right level, instead of straining and reboiling with fresh water.
The best part of this recipe is that you don't need to peel the ginger.
How to use it? Have a spoon of it like cough syrup. Put it in tea. Have it on ice cream.
Short version (takes 4-6 hours):
16 ounces by weight of fresh ginger
16 ounces by volume of honey
80 ounces of water
What 16 ounces of ginger looks like
What 16 ounces of honey looks like
Chop the ginger
The ginger doesn't need to be minced, small cubes are good
Bring water to a boil. Lower the temperature so it simmers. Then add the ginger.
Simmer without lid until there is about 16 ounces of water left (IKEA pans are so handy for this because of the measuring lines in the pan)
Strain the ginger, squeezing as much water out as you can. You can use the leftover ginger for making tea.
Add the honey to the strained liquid. Bring to boil then go to simmer until there is about 20 ounces left. If you want it really thick go to 16 oz.
Let cool, put in mason jars, and label the jars.
Ideally you want to make syrups that do not require refrigeration. The high amount of ginger should make this syrup shelf stable for years. We boiled the ginger which is already antimicrobial, and added honey. Honey may crystallize but as long as any water is pulled out and there was not a lot of mold on the original pieces of ginger, it should be good.
Remember that water is both the friend and enemy here. We need water to pull out compounds but need to take water out to store without molding.
Source: notes and pictures from 1/24/16 Herbal Medicine Making class
