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.
8–10 oz. fresh ginger, washed and cut into 1/4 inch slices
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. WITHOUTSTIRRING, bring the mixture to a boil. Reduce the heat to medium-low, and WITHOUTSTIRRING 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 WITHOUTSTIRRING until it cools.
Strain syrup into a bottle for storage. Store in refrigerator and use within 2–3 weeks.