Rockhouse’s Ginger Syrup and KalahariNight’s Hot Ginger Tisane

Rockhouse’s Ginger Syrup:
I’ve found my homemade ginger syrup to really deliver a knockout to the nasties that cause sore throats, sinuses, and mouths. 
The recipe is much the same as the tisane (earlier in this chapter), except that I barely warm the finely chopped ginger in 1:1 sugar to water syrup. At that concentration, the sugar syrup acts as a solvent to extract the goodies (like gingerol, which breaks down on extended heating, and boils off with steam).
Kept at just below boiling for about 15 minutes, then strained through cheesecloth, the procedure gives a syrup that is so potent, a half teaspoon can stop coughing and soothe a throat in less than a minute. I sip it slowly to maximize coating my throat.
It’s also good on ice cream.
If I want to extract eve more from the ginger root, I’ll stir in a little vodka before straining, then stir for about 5 more minutes before straining through the cheesecloth.  Keeping the ginger extract in a strong sugar syrup extends its shelf life up to 6 - 10 months (refrigerated).

KalahariNight’s Hot Ginger Tisane

(a sovereign recipe for colds, flu and grippe of all kinds)
Ingredients:
1 cup sliced fresh ginger (no need to peel)
1 quart good water
1 cup ice cubes
honey and lemon juice to taste
Directions:
1. Bring the water to a simmer and add ginger root. Simmer until tender, about half an hour (less if you sliced the root very thinly).
2. Cool slightly by adding ice cubes.
3. Buzz ginger through a blend with enough of the water to keep it liquid
4. Replace pureed ginger and water in pan and bring back to a simmer
5. Ladle into mugs, using a strainer to remove the ginger pulp
6. Add honey and lemon juice to taste

Serving Suggestion: Wrap self in blanket, put cat on lap, and drink tisane slowly.
Note:
 Ginger-water mixture can be bottled and kept capped in the fridge for a week or more.