Robert Lambert has been coaxing the flavors out of fruits for years now and this gorgeous syrup is one of his newest and finest creations. He takes young ginger - before it's even sprouted - and cooks it down over a few days with warming winter spices (he won't tell us exactly which!). The result is a spicy and silky syrup with dozens of uses in the holiday kitchen.
We love it stirred into hot tea - Earl Grey Imperial or Jasmin Mandarin from Mariage Freres, for example. Drizzle a bit over your favorite sorbet or ice cream for a spicy zing. Spoon over blintzes filled with fresh cheese and lemon zest. Stir into whipped cream for topping pumpkin or apple pie. Splash into a bowl of fresh fruit for a quick fruit salad.
On the savory side, make a dipping sauce for tempura or skewers (chicken or fish) with shoyu and white ginger syrup. Stir some into a pan of glazed carrots. Whisk into a dressing for a sweet potato salad or cole slaw.
And we'd be remiss if we didn't mention cocktails...a teaspoon in a glass of champagne with a Crystallized Ginger floater - could there be a more festive cocktail? Be sure to try Robert Lambert's Yuzu Syrup, too!