Post #93003 by OceaOtica on Wed, May 26, 2004 5:59 PM

this recipe i developed for the drink Hawaiian Ginger Twist, but some folks have used it to cook with as well. also is good over vanilla ice cream.

Spicy Ginger Syrup

you will need: 4 tablespoons finely grated fresh ginger, 1 teaspoon ground black pepper, 1 teaspoon red pepper flakes, ½ teaspoon ground cinnamon, 4 cups sugar, 5 cups water, a large fine mesh tea strainer, and a metal mixing bowl. mix ingredients into a metal bowl and cover. refrigerate for at least 12 hours. stir mixture. empty the mix into a medium sized pot. bring to a boil on the stove, refrain from stirring. remove lid and continue to cook on high heat for 25 minutes. turn flame off and let cool in pot for 10 minutes. carefully strain into another metal bowl using a large handled tea strainer. let cool for 30 minutes and bottle. store in refrigerator. mix should last for at least 2 months.
Spicy Ginger Candy Balls
after you have made the syrup, remove cooled contents from tea strainer and press out excess liquid. on a plate, roll the mixture into balls the diameter of a dime. pour 1 cup of powdered sugar in a bowl. put 5 balls at a time into the powdered sugar and swirl bowl around until balls are coated well. once all balls are coated, place in another container and sprinkle more powdered sugar over all the balls. cover container and store in the refrigerator for a few hours to harden up the candy. eat alone or serve two with a Hawaiian Ginger Twist.