This simple syrup packs a wonderful punch of flavor and comes together so easily as well. Versatile and tasty.
Servings: 8 approx (makes approx ¼ cup/60ml)
- 3 tbsp fresh ginger in slices, approx 1oz/25g
- ¼ cup fine sugar 50g
- ¼ cup water 120ml
Peel the ginger and cut it into thin slices. Put the ginger slices in a small saucepan with the sugar and water.
Stir the mixture gently as you bring it to a simmer to ensure all the sugar dissolves. Cover the pan, reduce the heat and let it simmer for around 15 minutes. Then, remove from heat and leave the ginger to infuse the syrup further as it cools.
Pour the syrup through a strainer/sieve to hold back the ginger and store in a sealed bottle/jar in the fridge until needed.
I used caster sugar to help it dissolve quicker but you can use other sugars if that's all you have. Just I'd recommend you don't use anything too coarse so it dissolves before reaching a simmer.
This makes a medium-sweet syrup but you can make it sweeter or more tart/sharp with more or less sugar relative to the water amount.
You can chop the ginger rather than slice, but it may be harder to strain - you don't want any pieces left in the syrup.
Calories: 26kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg