Ginger Syrup
Recipe: #30800
October 27, 2018
Categories: Desserts, Australian, Christmas, Easter, Picnic, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"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 is 1 serving
Ingredients
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 by Step Method
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!
Step 5
If not using straight away, keep syrup in an air tight container.
Step 6
This syrup will keep for about 1 month refrigerated in an airtight container.
Tips
No special items needed.
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