Ginger Syrup With Variations 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.

GINGER SYRUP

Steps:

• Cover ginger with water. Bring to boil, then let sit without cooking for 12 to 24 hours.
• Drain, squeezing out the pulp.
• Return to heat. Boil 5 minutes. Skim and bottle. Refrigerate for up to 3 months.

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!

GINGER SYRUP WITH VARIATIONS

Steps:

• Bring water, sugar, ginger and optional ingredients 1, 2 or 3, if using, to a boil in a 2-quart non-reactive saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 30 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill.
• For Ginger-Mint (Option 4): Bring water, sugar and mint to a boil in a 2-quart non-reactive saucepan, then stir until sugar is dissolved. Simmer about 5 minutes, stirring occasionally, then remove from heat and let steep 30 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger and mint. Chill.

THE WINTERIZED PENICILLIN

Steps:

• Bring ginger, honey, and 1 cup water to a simmer in a small saucepan over medium-low heat. Cook, stirring, until honey has dissolved. Gently simmer, uncovered, 30 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids. Let cool to room temperature.
• Combine blended scotch, grapefruit juice, and 1 oz. honey-ginger syrup in a cocktail shaker filled with ice. Cover; shake vigorously until outside is frosty, about 20 seconds. Strain into a rocks glass, preferably with a single large ice cube. Top off with single malt scotch.
• Cooled ginger-honey syrup can made 2 weeks ahead. Store in an airtight container and chill.

GINGER SYRUP

Steps:

• Place sugar, ginger, and 2 cups water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong. Let cool; strain before using. Store in an airtight container, refrigerated, up to a week.

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.

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.