Traditional Ginger Syrup
Ginger syrup is a concentrated infusion made by simmering fresh ginger root with sugar and water until the liquid thickens into a golden, pungent nectar. It relies on a long, slow steep to extract the heat and woody aroma from the ginger, resulting in a shelf-stable liquid that serves as the base for sodas, cocktails, or a quick tea.
Freshness determines the bite
Select ginger roots that are firm and smooth-skinned; older, shriveled ginger will lack the necessary sharp oils that define a true syrup.
- medium saucepan
- fine-mesh sieve
- peeler
- clean glass jar
What goes in.
- 8 ozfresh ginger root, scrubbed and sliced into coins
- 2 cupsgranulated sugar
- 2 cupswater
Controlled reduction
Keep the heat low after the sugar dissolves. If the liquid boils too hard, the sugar will caramelize and mask the brightness of the ginger.
The method.
Prep the ginger
Use a spoon to scrape the thin skin off the ginger coins. You do not need to mince them; thin, flat coins provide the most surface area for extraction.
Dissolve the sugar
Combine the water, sugar, and ginger in the saucepan over medium heat. Stir constantly until the liquid is perfectly clear and no sugar crystals remain at the bottom.
The simmer
Once clear, drop the heat to the lowest setting. Cover the pan and let it barely bubble for 45 minutes. The house should smell sharply of spice.
Steep and strain
Remove from heat and leave the ginger in the syrup for another 30 minutes. Strain through a fine-mesh sieve into your jar, pressing on the ginger coins to extract the final drops of heavy syrup.
When it doesn't go to plan.
Do not discard the used ginger coins; toss them in granulated sugar to make candied ginger bits.
For a clearer, thinner syrup, strain through a piece of cheesecloth rather than a metal sieve.
Store in the refrigerator; the heat of the ginger will continue to intensify over the first 48 hours.
The ones that keep coming up.
How long does this keep?
Kept in a sealed glass jar in the refrigerator, this syrup lasts for up to one month.
Can I use honey instead of sugar?
You can, but it will change the profile significantly. Honey has its own strong flavor that competes with the ginger, and it requires lower heat to avoid burning.
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