Thursday, April 4, 2013
The syrup can also be used for cocktails, hot tea, or even baked goods. I love the flavor of fresh ginger in baked goods and hope to try adapting a few recipes for ginger syrup soon.
Are you a fan of ginger ale? Do you like it super spicy, or are you into the classic Vernor's version? What are your favorite gingery cocktails?
adapted from Imbibe Magazine
3 cups unpeeled, washed, fresh ginger, coarsely chopped
2 cups sugar
6 cups water
Process ginger chunks in a food processor until finely chopped. Place ginger in a large, at least 4 quart stock pot. Add sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat and cook for 1 1/2 hours until a syrup is created. I ended up with about 20 ounces of syrup (2 1/2 cups) once it was cooked down. Strain the syrup through a sieve into a large jar or bottle. I didn't mind it a little cloudy, but if you want a more clear syrup, you will want to strain it through cheesecloth or a jelly bag multiple times. Refrigerate. Use within 1 month.