Flavours of Ginger
Have I ever told you how amazing ginger is? Not only can it be used in both sweet and savory dishes, and practically any cuisine, it also has several distinct flavours. The different flavours can be brought out through different preparation methods. In its raw form, ginger has a rich aroma and a strong, pungent spiciness. When dried, the pungency of the root is increased. Although when heated, it becomes less pungent and gains more of a warm spiciness. The following recipe gives the best of both worlds. By cooking it a moderate amount, some warm spiciness is added while some of the pungency remains.
Waste not, want not
Ginger is packed full with flavour, but in a lot of recipes this goes to waste. In recipes for Candied Ginger, most of the flavourful cooking liquid goes down the drain. While with recipes for Ginger Syrup, you’re always left with pieces of ginger, but only occasionally given suggestions for how to put these to good use. The perfect solution, and perhaps the obvious one, is to combine these recipes into one. Ginger packs more than enough flavour for both, and with this easy to follow recipe you can cook them together.
Usage
The syrup can be implemented in a variety of drinks. As a cordial, it is the perfect drink to cool you down on a hot summer’s day. Simply fill a glass with ice cubes, pour over the syrup, and add a squeeze of lemon. Top with cold water or soda. It can also be used in a wide range of cocktails, such as a refreshing Ginger Lime Fizz.
The Candied Ginger makes a fancy and flavorful garnish for cocktails, but it can also be enjoyed as a sweet.
Ingredients
Ginger Syrup
- 100 g fresh ginger pealed
- 150 g sugar
- 200 ml water
Candied Ginger
- The leftover ginger from making the syrup
- 50 g sugar
- 1 Tbsp water
- Some sugar for coating 50 g / 1.5 oz should be more than enough
Instructions
Ginger Syrup
- Cut the ginger into slices (approx. 3 mm / 1/8 inch thick) or cubes (approx. 1 cm / 3/8 inch thick).
- Add the ginger, sugar and water to a small pot.
- Place the pot over high heat and stir continiously until the sugar is disolved.
- Once the mixture is boiling, turn the heat to low, place a lid on the pot and let it simmer for 15 minutes.
- Take the pot off the heat and let it rest for 1 hour.
- Strain the syrup and let it cool.
Candied Ginger
- Repare a bowl with the sugar for coating.
- Place the slices of ginger back in the pot along with the sugar and water.
- Heat the mixture over high heat while stirring continiously.
- Once the sugar has melted and most of the water has evaporated, turn the head down to medium-low.
- Continue stirring until the sugar starts to crystalize (you'll notice there sugar along the edges of the pot turns white).
- Remove the ginger from the pot and place them in the bowl with the sugar.
- Toss with the sugar and place on a plate to let cool.
- Voilà, you've got Ginger Syrup and Candied Ginger.
Notes
- NOTE: Be careful when preparing this recipe as melted sugar can get very hot (and sticky!).
- The Ginger Syrup and Candied Ginger will have a delicious mix of the pungent and warm ginger flavours. If you prefer less of the pungent and more of the warm, slightly woody flavour, simply bring it back to a boil and cook for and additional 10 - 15 minutes. You can also cook the initial mixture longer if you want the candied ginger to be less pungent as well. Adjust by adding water if necessary.