Directions
Peel and prep your ginger and place in a medium non reactive saucepan, cover with water and bring to a boil.
Drain and repeat again.
Drain your ginger and place back in your pot with 2 C. water, 2 C. granulated sugar, and a pinch of salt.
Let it simmer, stirring occasionally to dissolve the sugars, until it reaches a temperature of 225 degrees F. This may take 15-30 min. depending on your pan and range. I suggest checking at 10 minutes, then every 5-10 afterwards.
Remove from heat and let sit and steep for several hours but overnight is best.
Drain, saving your syrup- you can store the ginger syrup in an airtight container or mason jar in the refrigerator for a few weeks.
You can make candied ginger with the pieces to not let them go to waste! See directions below in notes-they are a great garnish for cocktails as well.
Recipe Note
It's best to let it sit out to room temp before use in cocktails.
Be sure to save your ginger slices to make candied ginger slices which are perfect for garnishes or a little sweet treat.
Candied Ginger Instructions:
- Place a cooling rack over a rimmed baking sheet.
- Coat your ginger slices in granulated sugar and place them on the rack spaced so that they are not touching. Allow slices to dry on rack for about an hour.
- You can store the candied ginger in an air tight container in refrigerator for 2 weeks or so.
Notes on easy peeling:
The easiest way to peel ginger is with a metal spoon. It’s easiest way to get into all of the grooves.
Enjoy!