Ginger Syrup and Candied Ginger

This easy to follow recipe will produce not only a wonderful Ginger Syrup, but also a bunch of mouthwatering Candied Ginger. Sweet, spicy and delicious!

Course Garnishes, Syrups

Keyword Non-alcoholic, Vegan

Prep Time 10

Cook Time 25

Rest Time 1

Total Time 1 35

Calories 661kcal

Author The Ethical Mixologist

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.

Nutrition