ginger syrup no. 1
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ginger syrup - blender method
Ginger syrup is called for in a ton of modern classics. I love using it to give cocktails a bit of complexity and spice.
I made this recipe before I bought a centrifugal juicer, which has been a game changer and has made this recipe far more simple.
If you’re using a blender instead of a juicer, this recipe will be helpful.
(Forewarning — peeling ginger f*cking sucks.)
Ingredients
100-150g fresh ginger, peeled
400g water
400g sugar (I did a 50/50 blend of white granulated and cane)
Steps
After peeling ginger, combine with water into a blender and blend on high for 30 seconds. Strain ginger water through a cheese cloth; save remaining ginger by tying off cheesecloth.
In a sauce pan, combine ginger water and sugar over medium heat; stir vigorously to incorporate as it reaches a simmer.
Place remaining ginger in the cheesecloth in the simmering syrup on low heat for 20 mins. Set aside to cool for another 20 mins.
Once near room temperature, pour syrup into a measuring cup; squeeze the ginger cheesecloth to siphon any remaining syrup that was infusing.
Stir once more, and reserve in your preferred serving vessel or bottle for use. Keep up to one month in the refrigerator.
