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.
foodmakestheman 