ginger syrup

9 Apr

I like to use this syrup with soda water in cocktails (like my perfect pimm’s) as a replacement for ginger ale to get more control over the sweetness of the drink.

The demerara sugar gives the syrup a richer, more complex flavour but it can be replaced with white sugar if you want to avoid discoloration in your cocktail.

I’m sure there are many non-cocktail uses for this, if you have a good one let me know.

ginger syrup

ingredients

  • 1 large piece of ginger, peeled and sliced
  • 1 c demerara sugar
  • 1 c water

preparation

Put the sugar, water and ginger in a saucepan over medium-high heat.  Stir constantly until sugar has completely dissolved and mixture is simmering.

Simmer for 4 to 5 minutes.  Remove from heat and let steep for 5 to 10 minutes before removing ginger.

Let the syrup cool and transfer to an airtight container.  It will keep for up to 6 months.

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3 Responses to “ginger syrup”

  1. philippegbois April 10, 2012 at 2:08 am #

    Reblogged this on a hospitable brand. and commented:
    Great and simple!

Trackbacks/Pingbacks

  1. perfect pimm’s « foodmakestheman - April 9, 2012

    […] 0.5 oz ginger syrup […]

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