Ginger Syrup
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces spring ginger, peeled and sliced into thin disks
- 1½cups sugar
- 2 or 32-inch-long strips lemon zest (optional)
- 1small dried hot pepper (optional)
Nutritional analysis per serving (4 servings)
337 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 85 grams carbohydrates; 1 gram dietary fiber; 76 grams sugars; 1 gram protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small, heavy-bottomed saucepan, combine the ginger, sugar, lemon zest and hot pepper (if using) and 2 cups water. Place over medium-high heat and bring to a boil.
- Step 2
Reduce heat to low and simmer 30 minutes. Remove pepper, if using, and continue simmering until syrup is reduced by half, about 30 minutes. Do not reduce too much or syrup will crystallize when cool.
- Step 3
Remove syrup from heat and allow to cool. Strain it, reserving the ginger for another use (like candied ginger) if desired. Pour syrup into a jar or bottle, and refrigerate for up to a week; flavor will fade after that. (To make a quick ginger ale, put 2 teaspoons in ½ cup soda water and stir.)
Private Notes
Comments
This is a really tasty, zippy syrup. I halved the recipe (I only had 5ish oz. ginger on hand) and it reduced down to fit nicely into a small, repurposed spice jar (Trader Joe’s size, for reference). I still included a whole dried arbol chili pepper, which has slightly less heat than cayenne, and it’s nice and spicy, and I skipped the lemon peel since I didn’t have any around. I love ginger with coffee, so I’ll be adding mine to my morning latte.
This is a really tasty, zippy syrup. I halved the recipe (I only had 5ish oz. ginger on hand) and it reduced down to fit nicely into a small, repurposed spice jar (Trader Joe’s size, for reference). I still included a whole dried arbol chili pepper, which has slightly less heat than cayenne, and it’s nice and spicy, and I skipped the lemon peel since I didn’t have any around. I love ginger with coffee, so I’ll be adding mine to my morning latte.
This is so easy to make and it's delicious over cheesecake.
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