House prep · Syrup
Hot Ginger Broth
- Yield
- About 16 oz
- Shelf life
- 1 week
- Storage
- Refrigerated
Ingredients
- 2 cups Water
- 1.5 oz Brown slab cane sugar
- 0.25 cup Sliced ginger
- 1 pinch Salt
Method
- 1Heat the water, slab sugar, ginger and salt over medium-high heat, stirring until the sugar dissolves. Strain out the ginger; it should taste properly spicy. Serve hot.
Used in 1
Pouring…