House prep · Syrup

Tamarind Ginger-Honey Syrup (9:10)

Yield

About 3.5 cups

Shelf life

2 weeks

Storage

Refrigerated

Ingredients

• 450 g honey
• 500 ml water
• 25 g peeled fresh ginger
• 15 g tamarind paste

Method

1. 1Bring everything to a boil, then strain and cool.