Ingredients
- 500 grams fresh ginger root
- 1 1/2 litres water, divided
- 500 grams white sugar, plus 100 g for coating
Instructions
- Peel the ginger: the edge of a teaspoon scrapes the skin off around the knobbly bits better than a peeler. Slice it 3 mm thick, across the grain so the slices are not stringy.
- Put the slices in a saucepan with 1 litre of the water, bring to the boil and simmer, covered, for 30 to 40 minutes, until a slice is tender when you bite it. Drain. The cooking water makes a good ginger tea, so keep it if you like.
- In the rinsed pan, bring the 500 g of sugar and the remaining 500 ml of water to the boil, stirring until the sugar dissolves. Add the ginger and simmer, uncovered and stirring often, for 20 to 30 minutes, until the syrup is thick and the ginger looks translucent.
- Tip the ginger into a sieve over a bowl and leave it to drain for 10 minutes. Keep the syrup: it is ginger syrup for drinks and desserts.
- While the ginger is still warm, toss the slices in the remaining 100 g of sugar until every one is coated, and shake off the excess.
- Lay the slices on the trays in a single layer, not touching, and dry at 55 °C for 5 hours, until the surface is dry and no longer sticky but the slices are still chewy.
- Let them cool completely, then store them in an airtight jar. They keep for about 3 months.
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