Lemongrass-ginger honey

Yield: 1 Servings

Measure Ingredient
4 cups Mild-flavored honey, such as clover or orange blossom
½ pounds Fresh lemongrass
1 cup Finely chopped crystallized ginger

Cut off leafy tops and peel tough outer layers from lemongrass. Trim off and discard any discolored or dry parts of root ends. Cut trimmed, woody sections into 2-inch lengths; crush lightly with a mallet. Add lemongrass and ginger to honey. Place over medium-high heat in a 3- to 4-quart pot; stir occasionally until honey simmers, about 5 minutes. Simmer 10 more minutes; remove from heat and let stand until cooled slightly. Pick out and discard lemongrass; cool completely. Pour into clean decorative jars, cover and store at room temperature up to 1 month.

Posted to FOODWINE Digest 14 Jan 97, by A to Z Specialties <atozspecialties@...> on Wed, 15 Jan 1997.

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