a strip of lemon rind
a piece of fresh ginger root
250 ml water or 125 ml syrup from preserved ginger and 125 ml water
1/2 cup (100 g) 4 oz sugar
golden syrup (substitute light corn syrup) or honey
1 tsp lemon juice
2 tsp arrowroot
1/2 tsp ground ginger
1 tbsp preserved ginger
a piece of fresh ginger root
250 ml water or 125 ml syrup from preserved ginger and 125 ml water
1/2 cup (100 g) 4 oz sugar
golden syrup (substitute light corn syrup) or honey
1 tsp lemon juice
2 tsp arrowroot
1/2 tsp ground ginger
1 tbsp preserved ginger
method
1. Put the lemon rind, ginger root, and water or syrup and water into a saucepan.
2. Heat to boiling point, reduce the heat, and simmer gently for 15 minutes.
3. Remove the lemon rind and ginger root.
4. Add the brown sugar, syrup or honey, bring to the boil and boil for 5 minutes.
5. Add the lemon juice.
6. Blend the arrowroot and ground ginger with a little cold water until smooth.
7. Stir the arrowroot mixture into the hot liquid.
8. Heat gently until the arrowroot thickens, stirring all the time.
9. Chop the preserved ginger and add to the sauce. Simmer the sauce for 2-3 minutes.
10. Serve over steamed puddings or over ice cream.
2. Heat to boiling point, reduce the heat, and simmer gently for 15 minutes.
3. Remove the lemon rind and ginger root.
4. Add the brown sugar, syrup or honey, bring to the boil and boil for 5 minutes.
5. Add the lemon juice.
6. Blend the arrowroot and ground ginger with a little cold water until smooth.
7. Stir the arrowroot mixture into the hot liquid.
8. Heat gently until the arrowroot thickens, stirring all the time.
9. Chop the preserved ginger and add to the sauce. Simmer the sauce for 2-3 minutes.
10. Serve over steamed puddings or over ice cream.
serving amount
makes 300 ml
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