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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Concentrated lemon — cakes, frostings, glazes, curds
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Concentrated lemon — cakes, frostings, glazes, curds
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Tie reserved citrus seeds in a muslin cloth along with lemon rind and fresh ginger. Place lemon and grapefruit flesh and juice, grapefruit rind, muslin bag, tartaric acid and 8 cups water in a large saucepan. Bring to a boil. Boil for 1 hour 30 mins, or until rind is soft and mixture is reduced by 1/2. Discard muslin bag. Add sugar to pan and stir over high heat, without boiling, until sugar has dissolved. Add candied ginger and bring to a boil. Boil for 20 mins, or until marmalade wrinkles when placed on a cold plate and you push your finger through it.