Ginger Syrup
User Reviews
4.6
21 reviews
Excellent
-
Servings
2 cups
Ginger Syrup
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Adapted from here.
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Ingredients
- 2 oz. ginger
- 1 oz. galangal if unavailable, use 3 oz total ginger
- 1 1/2 teaspoons black peppercorns whole
- 1 cup sugar
- 1 1/2 cups water
Instructions
- Peel ginger using a spoon, then slice into thin coins. Galangal has a tough skin compared to ginger, so use a knife or vegetable peeler to remove the skin. Slice galangal into thin coins.
- Add peppercorns to a medium saucepan set over medium heat. Toast peppercorns, shaking the pan occasionally, until aromatic (about 2 to 3 minutes). Add sugar, water, sliced ginger and galangal, stirring to combine.
- Bring mixture to a boil, stirring until sugar is dissolved. Once the mixture is boiling, drop heat to medium-low and simmer for 35 to 40 minutes. You want the mixture to smell very strongly of ginger and galangal.
- Take the mixture off of the heat. Let cool completely then strain into a clean jar or other container. Discard solids. Store in the refrigerator for up to 2 months.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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