Fresh Ginger Syrup
This recipe details how to prepare a versatile fresh ginger syrup, ideal for sweetening beverages or flavoring various dishes. It involves simmering sliced unpeeled ginger with water, sugar, and a pinch of salt, then straining for a clear, aromatic syrup.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Medium Saucepan
- 1 Fine-mesh Sieve or cheesecloth
- 1 Heatproof Storage Bottle or jar
Ingredients
Main
- 8 ounces 225g fresh ginger, unpeeled
- 4 cups 1l water
- 2 cups 400g sugar
- pinch salt
Instructions
- Thoroughly wash and scrub the fresh ginger, then slice it thinly into rounds or coins; there's no need to peel.
- In a medium saucepan, combine the sliced ginger, water, sugar, and a pinch of salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Once boiling, reduce the heat to low and simmer gently for 20 to 30 minutes, allowing the flavors to meld and the syrup to thicken slightly.
- Remove the saucepan from the heat and let the mixture steep for an additional 15-20 minutes to further extract the ginger flavor.
- Place a fine-mesh sieve (or a sieve lined with cheesecloth) over a clean heatproof bowl or measuring cup.
- Carefully pour the ginger syrup through the sieve, pressing gently on the solids to extract as much liquid as possible.
- Discard the strained ginger solids, or reserve them for another use like candied ginger.
- Allow the ginger syrup to cool completely to room temperature.
- Transfer the cooled syrup to a clean, airtight bottle or jar and store in the refrigerator for up to several weeks.
Notes
For maximum ginger pungency and to reduce waste, I recommend thoroughly scrubbing the ginger rather than peeling it, especially if the skin is thin. The skin contains valuable essential oils. Adjust sugar slightly based on the desired sweetness and intended application; for cocktails, a slightly less sweet syrup can be balanced by other ingredients. Ensure the ginger is sliced thinly and uniformly to maximize surface area for flavor extraction during simmering. This syrup can be a fantastic base for cocktails, salad dressings, marinades, or simply drizzled over desserts.