I think that two kilos of ginger go through here weekly. May doesn't make a big deal if the pieces aren't peeled, I, on the other hand, do. The pieces go in a glass, pour boiling water over it and you have tea. For the enthusiast, add a sprig of mint and if you serve it to a man, you place a jar of honey next to it.
Ginger is hot & happening and not just in the Asian kitchen, but also here at our editorial office, well, actually with everyone. In every smoothie or juice there is a piece, every lemonade contains syrup and for breakfast, a bit of grated ginger is recommended. There is ginger beer, ginger jam, and ginger ice cream.

Ginger. What is that actually and why is it so good for us? And I wouldn't be Jet if I didn't include a recipe with it. Here it comes.

Ginger is a spice and is actually the rhizome of the ginger plant. In Chinese medicine, ginger is used for good digestion and against stomach complaints. That's exactly why I'm a fan. Even if you're a bit nauseous, a ginger tea is very good to remedy that quickly. More benefits are that it has anti-inflammatory properties, contains a lot of vitamin C, and it seems that ginger also helps improve your memory. Well, that's a nice bonus.

Enough about how good ginger is for you, now you can head to the kitchen. I'm giving you a recipe to make ginger syrup. Delicious as a summer drink, but you can also add a small splash to your smoothie, yogurt, or even to a Thai noodle dish. Be creative.

This is what you need and how to make it (for about 1 liter):

250 grams of fresh ginger

6 lemons

(don't be shocked) 750 ml agave syrup

Juice the 6 lemons and set the juice aside. Peel the ginger and cut it into thin slices. Put the ginger in a saucepan with 500 ml of water. Bring it all to a boil and let it simmer for another 15 minutes just below boiling point. Then strain the ginger liquid into another pot. Add the agave syrup and bring everything to a boil while stirring. Then add the lemon juice and bring everything back to a boil. Stir occasionally and let it simmer gently for another 10 minutes. Let the syrup cool and pour it into a bottle. Make sure there is a cap on that bottle and store it in the fridge. The syrup stays good for about a month.

This is delicious with water, ice cubes, and mint. The diehards naturally add a splash of vodka.