Ginger and Angelica Syrup


6 ounces of Ginger Root sliced

2 ounces of Angelica Root

2 cups organic sugar

2 cups water


Simmer Angelica, Ginger and water for 20 min. and be sure to keep 2 cups of water. Strain Angelica and Ginger.

Add tea and sugar to sauce-pan over medium-high heat.

Bring the mixture to a simmer and cook swirling the pan until the sugar dissolves completely.

Cool and store in airtight container in fridge for 4-6 weeks.

Great in drinks, deserts, use a simple syrup.


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