Aromatic Homemade Ginger Syrup
Aromatic Homemade Ginger Syrup
Make Premium Ginger Syrup at Home: Versatile for Various Drinks and Dishes
Introducing a versatile ginger syrup that can be enjoyed as a refreshing drink base in summer and a warm beverage in winter. It’s magical how this syrup transforms into sweet Ginger Milk when mixed with milk, or a zesty Ginger Ale with sparkling water! Make your own at home.
Main Ingredients- 1kg fresh ginger
- 1kg granulated sugar or brown sugar (adjust to taste)
- 1 lemon (optional, for added citrusy notes)
- 2.5 cinnamon sticks (optional, for warm aroma)
- 1.5L filtered water
Cooking Instructions
Step 1
First, prepare 1kg of fresh ginger. Wash it thoroughly under running water, then use a sharp knife or peeler to meticulously remove the skin. Ensuring all dirt and impurities from the skin are removed will result in a cleaner syrup.
Step 2
Once the ginger is peeled, cut it into manageable pieces suitable for blending. Cutting it too small might damage the blender blades, so aiming for uniform pieces of about 2-3 cm is recommended.
Step 3
Place the cut ginger and 1.5L of water into a blender. Blend until the ginger is finely pureed. Blending it into a smooth paste will maximize the extraction of ginger’s flavor and aroma.
Step 4
Pour the blended ginger mixture into a fine-mesh sieve lined with cheesecloth or a clean kitchen towel. Use your hands or a spatula to firmly press and squeeze out all the ginger juice. Using only the clear juice will ensure a clean-tasting syrup. Discard the pulp.
Step 5
In a pot, combine the strained ginger juice and 1kg of sugar. Place over medium heat and stir continuously with a wooden spoon until the sugar is completely dissolved. Be careful to prevent the sugar from sticking to the bottom of the pot.
Step 6
Just as the syrup begins to simmer, add the optional ingredients: lemon and cinnamon sticks. Thinly slice the lemon, removing any seeds, and add it along with the cinnamon sticks to infuse their flavors. This step enhances the overall aroma.
Step 7
Once the syrup comes to a boil, reduce the heat to low. Allow the lemon peel and cinnamon sticks to steep and infuse their flavors into the syrup for about 20 minutes. After 20 minutes, remove and discard the lemon peel and cinnamon sticks to ensure a clear syrup. Over-steeping can lead to a bitter taste.
Step 8
Now, let the syrup simmer gently over low heat to reduce. Keep the heat low to prevent burning, and stir frequently to prevent sticking to the bottom of the pot. This step requires patience.
Step 9
The syrup is ready when it turns a deep golden color, has reduced by about half in volume, and has a slightly thickened, syrupy consistency when stirred. Once completely cooled, store in sterilized glass bottles and refrigerate for long-lasting freshness.
