Ginger Syrup

I’ve been going a little crazy with the ginger lately, putting it in everything I make. I love the spicy zing it adds to soups, stews, and pretty much everything else.

A couple weeks ago my wife Robyn was working the evening shift, and while there was a time that an evening to myself might turn into a runaway party of barhopping and naked tobogganing, these days it’s more likely to mean testing out some ideas in the kitchen and see what works and what doesn’t.

The ginger syrup experiment started when I was considering entering a local drink competition, and was trying to think of some interesting flavours to mix into a winter cocktail. I never got around to making cocktails, but the ginger syrup was a damn fine invention in it’s own right.

The process could not be simpler. All you have to do is boil some ginger in equal parts sugar and water.

Bingo! You’re done. And now you can use your ginger syrup for a whole host of cool things, because you’re only limited by your imagination. To get you started on the right track, here’s an idea for a quick drink you can stir up in seconds. Minty Ginger Ale.

Minty Ginger Ale

Just add some syrup to a glass of club soda with 3 or 4 bruised mint leaves and stir. Add as much syrup as you like to taste. An optional squeeze of lemon or lime adds a nice citrusy balance to the sweetness of the syrup which I enjoyed.

Stay tuned, as I will be posting other cool ways to sweeten up your life with your new favourite syrup.

Ginger Syrup

1 1/2 cups sugar

1 1/2 cups water

4-5 oz peeled and sliced ginger. (approx. 4″ chunk)

– Heat the sugar and water to dissolve, and add in the ginger.

– Simmer for 10-15 minutes until a syrupy consistency is achieved.

-Strain out the ginger. Bonus- you’ve now got candied ginger to use in something else!

– If more ginger flavour is desired, let ginger steep in liquid for a couple hours after you remove from the heat.