Is there one ingredient everyone in your house loves? Here at the South Shore Kitchen we love the ginger! Subtle, spicy or sweet it does not matter. We love it any way you make it! Making ginger syrup is an obvious choice for us but something we haven’t done until recently but now that we have started, we can’t stop. The spicy sweet combo goes with everything! We put it in tea, cocktails, even on pancakes or ice cream. You really can’t go wrong.
Fresher the Better
Head to your local shop and pick up the freshest ginger you can find. Look for thin tight skin on the ginger as it ages and dries out the skin become more like a bark than a thin peel. If you get super fresh ginger, you can skip peeling. Give it a good wash, cut off any bad spots and throw it into the food processor to chop it up. No food processor? No problem, grab your favorite knife and get to chopping. We find the smaller the pieces the more flavor infused in the syrup.
All you could find is the ginger with the thick peel? No big deal, grab your potato peeler and get to work. Peel off the outside layer and then chop up your ginger in a food processor or by hand. It doesn’t have to be pretty you just need to get the job done. Set ginger aside while you let your syrup cook or better yet start the syrup and prep the ginger while it cooks.
Simplest of Syrups
Our recipe uses a basic simple syrup infused with fresh ginger. Grab a heavy bottomed saucepan add equal parts water and sugar. Cook over a medium heat until slightly thickened. You can cook it a longer if you want a thicker syrup. Keep in mind it will thicken up as it cools. A good way to test the final viscosity is to take a chilled dinner plate and place a few drops of the syrup in the center. Tilt the plate to the side. As the syrup runs down the side of the plate it will cool. You can now see if it is to your preferred thickness or if it needs to continue cooking.
Once you are happy with the thickness of the syrup, remove from heat and allow to cool. When mixture is still warm but not boiling hot add the chopped ginger. Let concoction come to room temp, pour everything into a covered container and place in fridge to steep for 3 days, shaking once a day. Check the flavor on the third day. It should be sweet, with a subtle ginger flavor and a spicy aftertaste. If it’s not quite there yet give it another day.
Once flavor is spot on, you will need to stain the ginger out of the syrup. We like to place a layer of cheesecloth in a fine mesh strain and pour the liquids through. After everything is strained grab the edges of the cheesecloth and squeeze any excess liquid out of the ginger. Give your syrup a good look if you still have particles floating in the syrup you can now strain it through a tightly woven fabric or a coffee filter. If you don’t care about the clarity go ahead and skip this step. Store covered in fridge for up to two weeks. Love ginger as much as we do? Give our citrus ginger juice a click or check out our latest favorite cocktail the spicy pirate. Comment down below and let us know if you are a ginger fan! Show is what you are cooking @thesouthshorekitchen on Instagram.Print
- 1/3 pound fresh ginger, cleaned and chopped
- 1 cup water
- 1 cup granulated sugar
- In a heavy bottomed saucepan, combine water and sugar. Cook over medium heat, stirring occasionally for approximately 20 minutes or until syrup has thickened. Remove from heat, allowing to cool.
- While syrup is cooking, peel and chop ginger.
- After syrup has cooled, but is still warm add chopped ginger. Let rest until mixture comes to room temperature.
- Pour cooled mixture into a container with a lid and store in refrigerator for 3 days shaking occasionally.
- After flavors have infused, strain ginger particles to separate from the liquid. Store syrup in refrigerator for up to 2 weeks.