Ginger Spice Syrup Food

GINGER SYRUP

Steps:

• Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.

GINGERBREAD-SPICED SYRUP

Steps:

• Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.

GINGER SYRUP

Steps:

• Mix together water, sugar, ginger, lemon juice, and peppercorns in a saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until sugar dissolves. Let cool, 15 to 30 minutes.
• Strain syrup through a fine-mesh sieve; discard solids. Chill, covered, for up to 2 weeks.

GINGER SPICE SYRUP

Steps:

• Bring ingredients to a boil on medium high heat, stirring often until the sugar dissolves.
• Reduce heat and simmer 10 minutes.
• Remove from heat. Cover and let sit about 1 hour to steep.
• Strain syrup into a small pitcher; discard the solids in a strainer.
• Cover and chill in refrigerator until syrup is cold, about 3 hours.
• May be made up to 1 week ahead. Keep refrigerated until using.
• Enjoy!

GINGER SIMPLE SYRUP RECIPE

Steps:

• Gather the ingredients.
• In a saucepan on medium heat, combine the sugar and water.
• Stir constantly until the sugar is dissolved.
• Add the ginger and continue to heat, bringing the syrup to a light boil.
• Cover, reduce heat, and allow to simmer for about 15 minutes.
• Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste.
• Strain out the ginger and bottle under a tight seal.
• Mix into your favorite drinks and enjoy!

GINGERBREAD SYRUP

Steps:

• Put the golden caster sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle (see tip below).
• To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.

GINGER SIMPLE SYRUP

Steps:

• Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.

BILLY'S FAVORITE GINGERBREAD SPICED COFFEE SYRUP

Steps:

• In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

GINGER SPICE SYRUP

Steps:

• Bring ingredients to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat; cover and let steep 1 hour. Strain syrup into small pitcher; discard solids in strainer. Cover and refrigerate syrup until cold, about 3 hours. (Can be made 1 week ahead. Keep chilled.)