Recipe: #30800
October 27, 2018
Categories: Desserts, Australian, Easy/Beginner Cooking, Christmas, Easter, Entertaining, Ladies Luncheon, Picnic, Summer, Winter, Refrigerator, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Spring more
Add toRecipe Book
Add toPlanner
AddPrivate Note
Add toShopping List
SendEmail
FollowMember
"I have made this a few times now. I find it wonderful over the summer months and we especially love using this on our fruit salad. I have also used it many times in champagne and cocktails, this syrup gives a lovely warm flavor to the drink. This is also very good with soda water and a dash of lime juice."
Peel the ginger root using a vegetable peeler (I find a spoon works really well), and cut the ginger into thin sliced rounds, then roughly chopped.
Place the sugar, salt, lemon rind and water in a saucepan and bring to a boil over medium high heat, when starting to boil add the ginger and bring the mixture the syrup up to a low steady simmer for about 45 minute to 1 hour.
Remove the syrup from heat and allow to steep for at least 30 minutes.
Using a fine strainer , strain the syrup and discard the ginger - although I use the left over ginger tossed through my fruit salad and I have even used over ice cream!
If not using straight away, keep syrup in an air tight container.
This syrup will keep for about 1 month refrigerated in an airtight container.