This syrup in sparkling water, as sampled at our market last Thursday, prompted discussion of many fun variations, some involving rum. Check out Lorene Edwards Forkner’s excellent blog for more inspiration.
Fresh, local ginger. Photo by Kimberly McKittrick
Ginger Syrup
The gentle heat of fresh ginger is enlivened with citrus for a refreshing homemade ginger ale. Mix the syrup with boiling water for a warming winter toddy.
Season: Any time
Yield: 2 cups
Store: Refrigerator (1 month)
1 ½ cups sliced fresh ginger, peeled
1 ½ cups water
1 ½ cups sugar
½ cup fresh lemon or lime juice
Combine the ginger, water, and sugar in a heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar completely. Simmer for 15 minutes. Remove from the heat, strain, and cool to room temperature. Stir in lemon or lime juice. Bottle and store in the refrigerator. The remaining now-candied ginger slices may be chopped up and added to baked goods or other dishes that would benefit from their sweet, hot flavor; store in the refrigerator for up to 1 month.
To serve, in a tall glass filled with ice, combine 2 tablespoons syrup with sparkling water to taste. Stir gently and garnish with a wedge of lemon or lime.
Variation: For an extra spicy hit, add 2 cardamom pods, crushed, 4 whole cloves, and ½ teaspoon black peppercorns to the simmering ginger syrup.
From Canning & Preserving Your Own Harvest, by Carla Emery & Lorene Edwards Forkner, 2009 Sasquatch Books.
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