From the recipe collection
Conig Ginger Syrup
A concentrated culinary syrup from conig or luyang dilaw, muscovado, calamansi peel, and pandan for drinks, desserts, and glazing.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- Makes 2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Wear gloves if desired because conig can stain skin and boards, then scrub and slice thinly.
- Combine conig, ginger, water, citrus peel, pandan, and salt in a saucepan.
- Bring to a boil, lower the heat, and simmer uncovered for 15 minutes.
- Strain through a fine sieve, pressing lightly but not forcing sediment through.
- Return liquid to the pan and add muscovado.
- Simmer until reduced to about 2 cups and lightly syrupy; it thickens further when cold.
- Cool for 5 minutes and stir in calamansi juice.
- Bottle in a clean container, refrigerate, and dilute with water or use by the spoonful.