GINGERED BUDDHA’S HAND SIMPLE SYRUP
NOTE: This recipe pairs up with the recipe for making the Buddhettes. Don’t throw away the scraps – make simple syrup!
Scraps of Buddha’s Hand from making Buddhettes
An inch of ginger, peeled and minced
1 cup sugar
½ cup water
Those bits of buddha’s hand odds and ends that you saved from making Buddhettes? Chop them up. Take about an inch of ginger and then skin it and mince it. Add sugar and water to the simple syrup leftover from simmering the buddha’s hand matchsticks in the recipe for Buddhettes. Stir and cook over low heat until sugar disappears. Then add your newly chopped ginger and buddha’s hand to the pot and simmer and stir for 15 minutes. Begin scooping out the newly candied ginger and chopped buddha’s hand onto a plate with a paper towel, letting them dry.
For the last remaining bits use a lemon juicer as a way to save the candied bits and contain the simple syrup easily. If you don’t have an apparatus like this, you can use a vegetable steamer in a bowl. Store the simple syrup in a covered container for up to a week in the fridge.
As for those newly candied pieces of minced ginger and buddha’s hand, use them in this recipe for Gingerbread or mixed into homemade scones. Go crazy and stick them in your homemade Stöllen or fruitcake. I have a hunch you’ll find this ginger / buddha’s hand combo equal parts festive and fragrant.