I have been making a ginger syrup for my self and some friends who enjoy a ginger "martini" on occasion. My question is what can I add to my recipe to enable the bottled mixture to be shelf safe for a few months?
My recipe is a basic simple syrup with a cup of finely processed ginger root, lemon juice and lemon zest. It is well cooked then strained into a clean (boiled) bottle. I usually tell people to always keep it refrigerated, but I'd like to add a safe preservative to ensure it is ok to keep on the shelf.