Ginger syrup: 3 recipes at home

Great warming syrup with a rich ginger flavor can be added to a variety of cocktails, poured into tea instead of sugar or poured over pancakes.

You can serve Asian sweet Tang Yuan in it. If you love ginger, of course.

In addition to syrup, this recipe also allows you to cook candied ginger, which is good for use in flour baking.

They also make ginger: tincture, beer

Classic ginger syrup recipe

Ingredients

  1. Ginger – ½ cup

  2. Sugar – 1 glass

  3. Water – 1 glass

  4. Lemon – ½ slice

Method of preparation

  1. Prepare a base syrup of water and sugar.

  2. Over very low heat, add peeled and thinly sliced ​​ginger and half a lemon wedge to the sugar syrup.

  3. Let the liquid simmer quietly for about 15-20 minutes.

  4. Separate the ginger from the liquid. The syrup is ready!

  5. For more purity, you can strain the syrup in any convenient way.

Spicy Ginger Syrup Recipe

Ingredients

  1. Sugar – ½ cup

  2. Ginger root – 1-2 pcs. (60-80 g)

  3. Ground nutmeg

  4. Saffron – on the tip of a knife

Method of preparation

  1. Dissolve granulated sugar in 250 ml of water and boil the base syrup.

  2. Wash the ginger root, dry with a paper towel, peel, grate and squeeze 1 tbsp. l. juice.

  3. Add the ginger juice to the sugar syrup and cook until the syrup thickens.

  4. In the finished syrup, add nutmeg and saffron at the tip of a knife. Ready!

Recipe for ginger syrup with citrus juices

Ingredients

  1. Ginger root – 50 g

  2. Sugars – 500 g

  3. Orange and lemon juice – 250 ml

  4. Water – 250 ml (1 to 1 to juice)

  5. Lemon peel – 1 tsp.

Method of preparation

  1. Squeeze juice from lemons and oranges, and top up with water so that the total volume of liquid is 500 ml.

  2. Put the juice with water on the fire and pour all the sugar.

  3. Ginger root should be peeled, washed and cut into small pieces, or grated.

  4. When the sugar is completely dissolved, pour the prepared ginger root into the pan and adjust the gas to the lowest heat. Ginger root should languish from 30 minutes if it is grated, up to 1,5 hours if the pieces are large.

  5. 10 minutes before the end of cooking, add lemon zest to the syrup.

  6. Strain the hot syrup and pour into small bowls.

Relevance: 29.08.2019

Tags: Syrup Recipes

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