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Prep Time: 30 Minutes Cook Time: 2880 Minutes |
Ready In: 2910 Minutes Servings: 6 |
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It's difficult to find many ingredients living in a semi-rural area of a developing country. The only change I made was to substitute 1/2 cup honey for part of the sugar (the original recipe called for 1 cup sugar and no honey), to make it taste more like Domaine de Canton. Some folks suggested using Meyer lemon instead of the orange, but I'll never find those here. COOKING TIME IS STEEPING TIME. Ingredients:
2 ounces gingerroot |
1 vanilla bean |
1/2 cup sugar |
1/2 cup honey |
1 1/2 cups water |
1 orange (or meyer lemon) |
1 1/2 cups brandy |
Directions:
1. Peel the ginger, using the back of a spoon, and cut it into thin slices. Split the vanilla bean in half lengthwise.
2. Bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until the ginger is soft—about 20 minutes. Let the syrup cool. Do not strain yet.
3. Zest the orange and place the zest in a sealable glass container along with the syrup and brandy. Discard or eat the remainder of the orange.
4. Seal and shake, then let this mixture steep for one day.
5. After one day, remove the vanilla bean and let the mixture steep for an additional day.
6. Strain mixture through a fine mesh strainer, then through a coffee filter into your bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.
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