Happy New Year all!

I feel like the last several weeks have been consumed with holiday busy-ness, and so were my posts. So much to share with you, but it’s Friday so let’s start with one of my favorite favor-“ettes”!

Ginger is one of those ingredients that irks me. I use it often in my cooking, yet never need more than a tablespoon (usually less). I used to leave the rest to shrivel in the produce drawer until I threw it away.

Then I came across this tip on how to preserve ginger in cooking sherry. Simply peel the ginger and cut it into chunks. Place in a clean container and cover completely with the sherry. Store it, covered, in the fridge.

That’s it!

I love this because I now always have ginger on-hand, and it lends a nice flavor to the sherry – an ingredient I also use fairly often.

And because I’m getting over a cold this week, let me also pass on one of my favorite ways to use fresh ginger – you know, now that you’ll always have it at the ready.

Happy Friday!

Wondering what favor-”ette” means? Click here!

Ginger Lemonade
2 T. fresh ginger, grated over large holes
2 c. boiling water
1 T. honey
2 T. fresh lemon juice
Pinch cayenne

Pour boiling water over ginger – cover and let stand 5-10 minutes. Strain ginger, and add remaining ingredients. Drink it as hot as you can stand it.

(print this recipe)

This delicious recipe brought to you by Sheri Silver



  1. Patty Chang Anker on January 6, 2012 at 10:47 am

    Great tip! Does it change the flavor of the ginger at all?

    • sheri silver on January 6, 2012 at 11:08 am

      Thanks! I’m sure it does, slightly (sherry being on the milder side) – but as I’m never using the ginger raw I’ve never noticed. If you’re concerned, simply slice off the outer edges before using. Ginger is so dense and fibrous that the sherry doesn’t really penetrate. Let me know what you think!

  2. Cindy on January 9, 2012 at 11:25 am

    Love this tip! I use a small cube of ginger when I make vegetable/fruit juices and just like you said, the rest just sits in the drawer until it get thrown away. Thanks for this!

    • sheri silver on January 9, 2012 at 8:54 pm

      So glad you liked it (and even gladder that I’m not the only one guilty of this!)…..

  3. Amy on February 6, 2013 at 9:36 am

    You can also grate the ginger and freeze it thin and flat in a baggie. Just break off a piece when needed and throw it into your dish!

    • sherisilver on February 6, 2013 at 12:08 pm

      THAT is a great idea; thanks! 🙂

  4. Big Teapot on July 31, 2013 at 1:33 pm

    You can also just freeze the whole piece of ginger and use the micro plane to grate off the amount you need.

    • sherisilver on July 31, 2013 at 2:57 pm

      Love that (LOVE my microplane!) – thank you! 🙂

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