Friday, 11 December 2015

A Namibian Christmas | Part 6 – Ginger Bliss

Christmas in the southern hemisphere is more soaring centigrade than Santa and being in the midst of an El Niño drought doesn't make for much festive cheer. If the heat has you down, try this zingy refreshing ginger syrup recipe – a great sun-downer alternative to Rock Shandy.


  • 225g of fresh ginger
  • 2 cups of sugar
  • a pinch of salt
  • 4 cups of water
  1. ​Rinse and chop the ginger into 2mm slices then cut across to make slithers.
    For a darker syrup, keep the skin on, else peel the ginger using a kitchen peeler.
  2. ​Mix all the ingredients together and gently bring to the boil in in a non-corrosive pot.
  3. Gently simmer for 45min to an hour, allowing to cool completely, covered. 
  4. Strain the syrup from the solid ginger pieces into a suitable bottom or jar.
  5. Refrigerate for up to a week. 
To make a ginger spritzer, mix to taste with soda water and finish off with ice and a slice of lemon. Add rum or vodka for a Dark and Stormy or Russian Mule alcoholic. 
Great over vanilla ice cream, fruit salad and muesli. 
Add to stir fry with a splash of soy sauce. 

Pour into a glass bottom with a ribbon and label as a home-made Christmas gift.

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