Easy! Honey Daikon Syrup (Ginkgo Cut)

recipe

Ingredients (for 4 servings)

Japanese white radish
5 to 6 cm (approximately 150 g)
Honey (SUGI BEE GARDEN's Acacia Honey is recommended)
4 to 5 tablespoons
lemon juice (to taste)
1 teaspoon

How to make it

Peel the daikon thickly and cut it into slices about 5 to 6 mm wide, resembling ginkgo leaves. Lightly pat it dry with a kitchen paper.

Place the daikon in a clean, lidded container and pour honey (SUGI BEE GARDEN's Acacia Honey is recommended) until the daikon is covered. Add lemon juice and lightly mix everything together.

Cover and refrigerate for 3 hours to overnight, until the moisture from the daikon has been released and it has turned into a syrup-like consistency.

Use a spoon to take only the syrup, and enjoy it by mixing it with hot water, carbonated water, or adding it to tea or yogurt.

▼ Easy Steps with Images ▼

The products used in this recipe.

Acacia Honey - Made in Hungary (500g/poly)

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