Ginger Syrup

1
Servings

10m
Prep Time

90m
Cook Time

1h 40m
Ready In

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

recipe by:
Tis

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recipe by:
Tis

"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."

Original recipe yields 1 serving

Metric US

I've Tried It

Ingredients

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2 pieces (8 ounces) ginger root (fresh, each piece should be about 10 inches long)
2 cups granulated sugar
2 cups water

Salt, small pinch
Lemon rind (1 fine slice about 3 inch long)

Nutritional

Serving Size: 1 (1100.8 g)
Calories 1729.4
Total Fat - 1.7 g
Saturated Fat - 0.5 g
Cholesterol - 0 mg
Sodium - 52.4 mg
Total Carbohydrate - 440.2 g
Dietary Fiber - 4.5 g
Sugars - 403.1 g
Protein - 4.1 g
Calcium - 54.5 mg
Iron - 1.6 mg
Vitamin C - 11.3 mg
Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Step 3

Remove the syrup from heat and allow to steep for at least 30 minutes.

Step 4

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!