25 June 2010
honey ginger syrup
During the last two days, I took the jar out of the fridge a few times to stir the content around a bit. It doesn't smell all that ginger-y and I've been tempted to add more ginger in it. But I did put a good-size knob worth of ginger slices in it, so I'll see how this batch tastes when it's done "brewing" (hopefully by tomorrow). If it's too weak, we can always add ginger slices in the glass, right?
Now my question is going to sound really snobby: Will it be Perrier, San Pellegrino, or Badoit? I have all three brands in the fridge, ready for our degustation.
The weather forecast is most positive for the weekend, and I think picnic with some home-made ginger ale sounds just about perfect. We just have to decide which brand bottle of bubbly water to bring with us, that's all.