Recipe 03

Preserving Final Processing

Name: Preserving Final Processing – Ginger Shot
Ingredients: 500 g fresh ginger; 500 g lemon flesh and juice; 750 ml water; 2 tbsp turmeric powder; 2 tbsp finely ground black pepper; 2 level tbsp citric acid; 2 tbsp acacia honey

500 g ginger500 g lemon750 ml water25 / 75

Preserving final processing

Purpose: prioritize keeping quality and a more robust home-kitchen process by heat-treating the entire final product.

After filtration, add the remaining 75% raw juice and 2 level tbsp citric acid to the saucepan.
Heat the entire final product to about 90 °C while stirring in a controlled manner.
Remove the saucepan from the heat.
Add 2 tbsp acacia honey as late as possible after removing the saucepan from the heat.
Mix very thoroughly with a clean heat-disinfected whisk so the honey, citric acid and fine plant particles are evenly distributed.
Hot-fill thoroughly cleaned and heat-disinfected bottles while the product is still about 85 °C or hotter.
Immediately close with a tight cap/lid.
Cool the bottles rapidly in a way that is safe for the bottle material.
Store at 4 °C or colder.

Important limitation: This is our home-kitchen standard. It is not a validated commercial preservation process; the product is still treated as refrigerated with a limited storage period.