Homemade Ginger Syrup

Ginger Syrup

 

Ques­tion: Have you ever heard of gin­ger syrup?

Yes? Lucky you.

No? Have I got a treat for you!

Gin­ger syrup was new to us until we ran across a recipe that called for it.

It’s sweet, with a lit­tle bit of char­ac­ter­is­tic gin­ger heat, and all the lovely fla­vor of gin­ger. It has so many uses, some of which we have posted at the end of this page, and will con­tinue to add as we find more.

Now, you can buy gin­ger syrup, but it’s a lit­tle pricey and we’re not patient enough to wait. So feel­ing adven­tur­ous, we decided to make it for our­selves. After a bit of trial and error, and by error I mean user inter­face prob­lems, we man­aged to pro­duce a con­sis­tent result.

This recipe can be tricky, and even after fol­low­ing every instruc­tion to the let­ter you could ran­domly make a batch that turns to sugar, but don’t let this dis­suade you! Gin­ger syrup is so deli­cious and has so many uses, that it’s com­pletely worth the effort!

Just trust me when I tell you not to stir. Sugar, when cooked, is actu­ally a very tricky ani­mal, and unless you take care not to inter­fere with it’s struc­ture, you might end up with a grainy batch.

 

 


 

Home­made Gin­ger Syrup

Ingre­di­ents

  • 2 cups gran­u­lated sugar
  • 2 cups water
  • 1/4 cup corn syrup
  • 8–10 oz. fresh gin­ger, washed and cut into 1/4 inch slices

Instruc­tions

  1. Place the sugar and water in a small saucepan. Stir well to dis­solve sugar. Add the corn syrup and stir. Add the sliced gin­ger. Place the sauce pan on the stove on medium-high heat. WITHOUT STIRRING, bring the mix­ture to a boil. Reduce the heat to medium-low, and WITHOUT STIRRING let it sim­mer until it reduces by about half. When it gets to the desired con­sis­tency, pull the pan off the heat and let sit WITHOUT STIRRING until it cools.
  2. Strain syrup into a bot­tle for stor­age. Store in refrig­er­a­tor and use within 2–3 weeks.
http://secretlifeofachefswife.com/anthologie/homemade-ginger-syrup

 

 

Sug­ges­tions for use:

**Lime Gin­ger Fizz

**with salmon

**baked with win­ter squash

**home­made gin­ger ale

**over ice cream

**driz­zled on fruits

**glaze for chicken

**over sautéed carrots

**in a vinaigrette

**cock­tails

**gin­ger lemonade

**over pan­cakes

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2 Comments

  1. Oh my word, I just tried this out and made some gin­ger ale with it…it was amaz­ing! Also did a moscow mule…YUM :) Thank you!

    • Awe­some, Rose­mary! I’m glad you liked it. Gin­ger syrup has so many great uses!

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