Ginger Syrup
By Nicole KonstantinakosPublished on November 18, 2020
Yield
Makes about 8 ounces
Ingredients
Before You Begin
To make ginger beer: Combine 1 part Ginger Syrup with 4 parts chilled seltzer.
Instructions
- Process ginger in food processor until finely chopped, about 30 seconds, scraping down sides of bowl as needed.
- Heat sugar and water in small saucepan over medium heat, whisking often, until sugar has dissolved, about 5 minutes; do not boil. Off heat, stir in chopped ginger and ground ginger and let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 12 hours or up to 24 hours.
- Set fine-mesh strainer over medium bowl and line with triple layer of cheesecloth that overhangs edges. Transfer ginger mixture to prepared strainer and let drain until liquid no longer runs freely, about 10 minutes. Pull edges of cheesecloth together to form pouch, then firmly squeeze pouch to extract as much syrup from pulp as possible; discard pulp. Stir in lemon juice. (Ginger Syrup can be refrigerated in airtight container for up to 1 month. Shake gently before using.)
Yield
Makes about 8 ouncesIngredients
Ingredients
Ingredients
Why This Recipe Works
We decided to create a ginger syrup that could serve both as a base for making homemade ginger beer (by combining it with seltzer) and as a vibrant, piquant mixer (by using it in place of simple syrup) in any number of cocktails. As we did when making our Orgeat Syrup, we started with a basic syrup of sugar and water. We added a hefty amount of chopped fresh ginger plus a touch of ground ginger for extra kick, then we let the mixture sit overnight before straining out the ginger pieces. Finally, a small amount of lemon juice brightened the flavor and increased our Ginger Syrup's shelf life.
Before You Begin
To make ginger beer: Combine 1 part Ginger Syrup with 4 parts chilled seltzer.
Instructions
- Process ginger in food processor until finely chopped, about 30 seconds, scraping down sides of bowl as needed.
- Heat sugar and water in small saucepan over medium heat, whisking often, until sugar has dissolved, about 5 minutes; do not boil. Off heat, stir in chopped ginger and ground ginger and let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 12 hours or up to 24 hours.
- Set fine-mesh strainer over medium bowl and line with triple layer of cheesecloth that overhangs edges. Transfer ginger mixture to prepared strainer and let drain until liquid no longer runs freely, about 10 minutes. Pull edges of cheesecloth together to form pouch, then firmly squeeze pouch to extract as much syrup from pulp as possible; discard pulp. Stir in lemon juice. (Ginger Syrup can be refrigerated in airtight container for up to 1 month. Shake gently before using.)
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