The sugar tax is in full swing and it was not until my beloved ginger beer no longer tasted the same that I knew I had to find an alternative way to enjoying my favourite beverage. This syrup is quite spicy and if you find it a bit too strong and want to tone it down, by blanching the chopped ginger in boiling water, and allowing it to simmer for a couple of minutes, before draining it and proceeding with the recipe. The dark colour of my syrup comes from using brown Muscovado sugar (just a preference of taste) but feel free to experiment with which ever sugar you prefer.
The leftover ginger can be added to a cake batter, or patted dry and chopped further, then added to ice cream mix before it is churned. The syrup can be used to top your cakes, ice creams and variety of deserts.
Prep Tim: 20 minutes Cooking time: 45 minutes Serving : 4-5 litres
225g fresh ginger, peeled and chopped
1 litre water
400g sugar or 300ml of agave nectar
1 teaspoon fresh lemon juice
- Cut the ginger into thin slices. Run a knife over it to chop it into rough, smaller pieces. (As shown in the post.)
- Place the ginger along with the water, sugar, and lemon in a medium saucepan. Heat to a boil, then reduce the heat to a steady simmer, and cook for 45 minutes to one hour.
- Let cool, then strain the syrup through a fine-mesh strainer. Store the strained syrup in the refrigerator, covered, until ready to use. The syrup should keep for at least two weeks under refrigeration.
Take a look at my Ginger Citrus Spritz recipe