Ingwer-Zitronen Sirup - erfrischend als Schorle

Hello, everyone. Nice to have you back with us. Yes, today it's about ginger. Ginger in combination with lemon. I love such a ginger-lemon lemonade. And we're going to recreate that now, in the form of a syrup. And for that I've already peeled 300 grams of ginger here. And now you're going to wonder why they're so gray-blue. That's not a lack of quality. It's a substance called anthocyanin. Anthocyanin, yes. I have trouble pronouncing the word. Thank you, Simon. Anthocyanin. And that's a secondary plant substance that causes this gray-blue-green coloring. So if you peel a piece of ginger and have a color like that, no lack of quality. That's perfectly fine. I've already roughly chopped it up here. But it's not small enough yet. It's going to go into the chopper now. Into the little kitchen machine. Because I need a finer one. Let's put it all in at once. Let's see, it should work. And then we'll grind it a little bit smaller. I think that's enough. There are a few larger pieces up here. I'll let it run through again. Yes. Okay. Now let's go to the stove with the chopped up ginger. I already have one and a half liters of water in here. And now this finely chopped ginger comes into the pot. That's a wonderful refreshment as a drink. Simply poured over with a cold sprig of water. Really tasty. And on the other hand, ginger also has great properties. It's really nice and healthy for us. Yes, there's also sugar in it. The sugar can of course be exchanged as desired. Very much to your liking with a sugar substitute. When we're talking about sugar, here it is. Of course, it also comes into the pot. And then I have a total of three lemons here. I cut one and a half lemons into small pieces. They come in there with the peel. And I'll just squeeze out the last three halves. I just need the juice in there. We'll get that out. So that it doesn't end up in the syrup. Oh, whatever. So. Okay. Then we already have everything in the pot. And now turn on the stove. And stir for as long as the syrup or the sugar has dissolved. In addition, the whole thing is still heated. And when the sugar has dissolved, just put the lid on and let it simmer for half an hour on low heat. And very important with the lid closed. The aromas should stay in there and give off their flavor to the water. The sugar has dissolved. Now I'm putting the lid on. Take out your lemon pieces. So. Now I'm putting the lid on. And as soon as it simmers, I turn the flame down a little. So that we have at most a third of the power. Of course, I'll do about seven, so that it simmers very lightly. When the 30 minutes are up, we'll see you again. Half an hour is up. Take a look at the pot. Yes. Slightly simmered. And now we're going to sieve the whole thing. Okay. Then first through a fine sieve, to hold back all the coarse components. And then we'll look at the result and think about whether we need to pass it through a sieve again. I'll take the rest of the ginger out with a spoon. Of course I have a teaspoon here. Now we're going to press it all through. But I don't think I need to filter that through a cloth. That's clear enough for me. We don't need to do that again. But I'll take the bigger spoon now and press it through properly. And for what we still have in the sieve, there is also another use. All those who like to drink tea and also like to put the ginger in the tea, you can now, so you can put this mass with the lemon pieces together in the mixer so that the lemon pieces are still a little bit, yes, chopped up. And then you can spread it on baking paper, let it dry, or in a drying machine, then of course it's faster. And then you can also brew a tea with it. Boil it in sugar water for half an hour. Then the taste is not completely gone. And you can continue to use that wonderfully. The rest can stay in there. And then I'll go through it again later to dry it. So, put it over there once. So, then we take a smaller pot. And now I'm going to pour this syrup back into the pot. And look again to see if everything is really out that would bother me. Yes, it looks good and no more pieces in it. Perfect. And now the whole thing has to simmer a little more open, so that the whole thing becomes a little more syrup-like. And now let's try it first, because I'm afraid that I can't quite handle the acid. Because the syrup is supposed to be very strongly flavored, because I'll dilute it later with Sprudel. And when I pour Sprudel on it, it dilutes the taste. That is, if the syrup is not already very intense and over-spiced, I have afterwards, when I just take a shot in the water, the taste that I imagine. And of course I prefer to have a little sip of the syrup in the water, i.e. also a little sugar or less sugar, than if I put a third in such a water glass. The syrup must be over-spiced accordingly. But now I'll try it first. Yes, delicious. Delicious. Sharp spices from ginger. The lemony, but also a few bitter substances in it. But what I'm still missing, despite the lemon, is acid. I now have my ascorbic acid here, i.e. my vitamin C. If you still have that, for example, from the fix bags and so on, which we replaced, you can of course take the vitamin C ascorbic acid. Alternatively, you can also take citric acid. So, now let's put that in there first and then try again to see if the acid is enough for me. And of course everyone is free to adjust it, to dose it, how it tastes best for him. But I have... Yes, I'm talking out of the sewing box now. When Steffi from Steffi Cooks 1 was here with us, we drank my favorite lemonade. I admit it, I know it from my childhood. Canada Dry, that's a kind of ginger ale lemonade, and I love to drink it. And then you say, why don't you make it up? Yes, I didn't even think about it before. And that made me think about it a little bit. So. In fact, a second spoon is allowed for me. Because, as I said, it should be over-seasoned, so that I actually only need a little shot of the syrup in the water afterwards. So that there is not too much sugar in my lemonade. Because there is sugar in it, yes. But whether I take a shot into the glass now or whether I take so much into the glass, that makes a difference. But as I said, taking it out is difficult. Gradually, so that it meets your taste. Then let's see. I have a few bottles here with a screw cap. They are, of course, too big for a pot to boil them out. So I actually rinsed them out really hot. And then filled them with boiling water from the kettle on the sink and also let it overflow when filling. And then let it stand for a short moment, tilted and upside down so that nothing gets on it. We already have a funnel here. Yes, I know, it's made of plastic, but I don't have a metal one that fits into the bottles. So. How thick the syrup should ultimately be, everyone decides for themselves now through the cooking time. For me it doesn't have to be very thick. For me it is enough that I have the taste. So I don't have to have it viscous or thickened. I'll just let it boil here for five minutes and then I'll fill it up. For this, as you can see, boil it in a hurry, so that a little more water evaporates. But actually half an hour, so that the liquid starts to sink a bit, that is, the whole thing becomes a bit more syrupy. But it depends on the taste and not on the consistency. Because of the sugar content, because of the ascorbic acid, lemon, it is sustainable anyway. And yes, sustainability is always in demand. With the amount of sugar in here, it will easily last you a year if you store it in the basement. When the bottle is broken, then of course it goes into the refrigerator. If you work with sugar substitutes, then the sustainability is not given by the sugar. You should then go there and fill smaller bottles, because after breaking, the bottles are also faster affected by the decay if there is no sugar in it. So if you work without sugar or with a substitute, it is better to use smaller bottles, so that you can use them within a week. If you make the sugar variant, then you can easily keep it in the refrigerator for 3-4 weeks after breaking. Heat plate off. And then we fill the measuring cup. And then the bottles. And here I turn the bottle directly after filling and put it here. Now I can fill the next bottle. Put the funnel around. The second bottle is closed. Close quickly. And our homemade ginger-lemon syrup is ready as a basis for a delicious lemonade. And when it has cooled down, we mix the first glass with Sprudel. See you later. So, the syrup has cooled down. And now the first lemon, ginger-lemon, is mixed. So, that means a little Sprudel in the glass. And then a little syrup. And then everyone has to look at the dosage again. Just try it. Delicious! I love ginger-lemon lemonade. And now I don't have to buy it anymore. Now we make it ourselves. Yes, if you liked the whole thing, we would of course be happy about a thumbs up, a comment and of course a subscription. Have fun copying and see you next time.