Homemade Ginger Syrup
Ginger syrup is a concentrated infusion of fresh ginger, sugar, and water, reduced until it coats the back of a spoon. You make it by simmering equal parts sugar and water with a generous amount of sliced ginger, allowing it to steep as it cools to draw out the sharp, spicy heat. It keeps in the refrigerator for weeks and transforms simple sparkling water or cocktails into something much more pointed.
Don't peel the ginger
The skin holds a lot of flavor and is strained out anyway; just scrub the roots thoroughly under cold water. Use a heavy-bottomed pot to prevent the sugar from scorching during the reduction.
- small heavy-bottomed saucepan
- fine-mesh sieve
- clean glass jar or bottle
- chef's knife
What goes in.
- 1 cupfresh ginger, sliced into thin coins
- 1 cupgranulated sugar
- 1 cupwater
Patience through cooling
The syrup gains its strength while it sits in the pot after the heat is turned off. Do not strain the ginger immediately; let the mixture reach room temperature so the heat of the ginger fully marries with the sugar.
The method.
Combine the ingredients
Place the ginger slices, sugar, and water into the saucepan over medium-high heat.
Dissolve and simmer
Stir until the sugar disappears completely. Once bubbling, lower the heat to a gentle simmer for 15 minutes.
Steep
Remove the pot from the heat, cover it, and let it sit undisturbed for at least 45 minutes.
Strain
Pour the contents through a fine-mesh sieve into your glass container. Press on the ginger slices with the back of a spoon to extract every drop of liquid before discarding the solids.
Other turns to take.
Spiced Syrup
Add two cinnamon sticks or a few whole cloves to the pot while simmering for a warmer, more aromatic profile.
Lemon Ginger
Include a strip of lemon zest during the steep to add a bright, acidic edge to the final syrup.
When it doesn't go to plan.
If you want a stronger kick, blend the ginger and water before simmering, then strain through a cheesecloth.
Store the syrup in a sterilized glass bottle; it will remain clear and potent for up to one month in the fridge.
Do not toss the leftover ginger slices; toss them in sugar and dry them on a rack to make candied ginger.
The ones that keep coming up.
Why is my syrup cloudy?
Cloudiness is normal and usually caused by small ginger particles. If you prefer a clear syrup, strain it a second time through a coffee filter.
Can I use brown sugar?
Yes, but it will introduce molasses notes that change the character of the syrup. White sugar keeps the ginger flavor clean and sharp.
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