How We Make It
We gently boil apple cider on our wood-fired evaporator in the late autumn, capturing the complex and fresh taste of apples, and turn it into syrup. After harvesting our Certified Organic baby ginger from our glasshouse in September, we shred it and steep it in the apple syrup. After straining out the ginger, we bottle the resulting caramelized, sweet and tangy liquid for limited release. This is an amazing product – the best ginger combination you will taste!
Free from the 8 major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans
How to Use
Morning: Start your day with a hot cup of ginger-apple “tea”. Add 1/8 cup ginger apple shots to a mug full of hot water. The ginger picks you right up.
Noon: Spoon into plain yogurt, drizzle on granola, or add to a glass of ice-water.
Night: Use as a glaze on pork, fish, or root vegetables.
Nearly every recipe with apples in it benefits from adding a dash of this syrup: apple pie, apple brown betty, apple sauce, apple crumble, etc.
See our Recipes page for more ginger and elderberry ideas.