So I got to thinking recently.....I'm sure you have all discovered this is a dangerous pool for me to swim in......and I have this tendency to link... 2 Comments
So recently one of my old posts got ressurrected and tossed around :
http://noblepagan.com/wicca-86/sacred_space_your_altar-2776/
It was a... 7 Comments
Okay so here I am a practioner of Wicca for 17 years. A lot of you already know that though. This does NOT mean that I am the most Wiccany or Witchy... 9 Comments
After sharing The Spiritual Component of Autism (Pantheon) and reading the discussions that followed, I got to thinking about how medication effects... 4 Comments
Its properties are many: it is revitalizing, analgesic, sedative, antipyretic, stimulates digestive mobility, and it is very high in antioxidants. Ingredients:
- The same amount of water and brown sugar; syrups are usually made using two parts sugar per one part water, so if you want a very thick syrup, just double the amount of brown sugar. I prefer it very light so the sweetness is not irritant to my stomach.
- Two tablespoons of dried orange peel; this should be done in advance, but you can use fresh peel too. Try to cut it very, very thin, leaving the inner white skin of the orange off. I use an exacto knife for that purpose.
- A stick of good quality cinnamon.
- Two big pieces of fresh ginger.
Put all together in a pot and stir softly for as long as it needs to dissolve all the sugar. Keep it simmering, NOT boiling, for about 20 minutes. The amount for this recipe (half a litre water, 400 grams of sugar) made two big jars of syrup. I added half a stick of cinnamon and one chunk of ginger to each jar, so it keeps spreading its scent with time.
Let it cool off for a while and then filter and save in sterile jars.If kept in a cool, dark place, syrups don’t need to be kept in the fridge (they’d get too thick) and can last very long, months of even years as it happens with honey. Anyway, check them often and look for molds or any strange smell before taking it. It is very recommended to clean the jars with alcohol after boiling them, and then add the syrup to avoid any mold forming. Another good recommendation – label your jars! I can’t tell how many times I have opened and sniffed on a jar without remembering if it was a spell, a sauce or a syrup LOL…
Not only you can have it by the spoon, but add it to youghurt, minced fruit, ice cream, tea, coffee, etc. It is a very good alternative to using white sugar as sweetener for any food, as brown sugar is healthier than (evil) white refined sugar. You can also add a small cup to your baking, mix it with soy sauce for pork or vegetables… endless possibilities! I think that it would taste awesome with rum, minced ice and a mint leaf as a “ginger mojito” .
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Carolina Gonzalez - The Hoodoo Shop Blog - Shop
Antioxidant Syrup Recipe 
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