Quick Hint Tuesday--Ginger Syrup

I am in love with this syrup that I discovered in Country Home magazine. It is from Janine MacLachlan's cooking school in Chicago, The Rustic Kitchen.

It is so easy to make and amazingly versatile. Pour it on ice cream, or into a milkshake, or even a ginger ale float. Add it to iced tea or hot tea, or a little vodka with ice. I really like it mixed in with Simply Limeade. Stir into yogurt or use it on pancakes. Poach pears in it and save the syrup to re-use again. Of course, you can also make a fresh tasting ginger ale, just mix 1/4 syrup with club soda and ice.

After you make the syrup, you are left with chucks of sweetened ginger. Just roll them in some sugar for crystallized ginger candy. (Look out~they are very strong, but delicious!)

Ginger Syrup

2 cups water
2 cups sugar
2 cups ginger, peeled & cut into small bits

Bring the water & sugar to a boil in a saucepan. Add the ginger, turn down the heat, and simmer for 8 minutes. Cool to room temperature, about 2-3 hours. Strain out ginger. (Save for candy). Keep the syrup in an airtight bottle in the refrigerator.

1 comment:

Janine at Rustic Kitchen said...

Hi Cathy, and thanks for the plug! So glad you like the syrup, and I LOVE the idea of the candied ginger bonus.