With soup season comes the inevitability of sick season. Fluctuating temperatures, cold fronts and freezing winds lend a hand in the uptick of sniffles and flus once the seasons start to change.
Luckily for us, immune boosting ingredients like ginger exist. Even luckier, they happen to taste delicious! This zingy simple syrup highlights the warm, spicy flavours of ginger to add an extra kick in your hot lemon teas when you’re not feeling your best; or adds the extra dimension to your cocktails when you are.
This recipe is super versatile, delicious and a great way to use up and preserve a heap of ginger when it’s in season. Let us know how you use it!
What you need
Ingredients
MAKES 1L
- 1kg granulated white sugar
- 1L water
- 300g fresh ginger, peeled and chopped
Preparation
Step 1
In a large saucepan, combine the ginger, sugar and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
Step 2
Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 20 minutes, or until the syrup has thickened slightly. By now, the syrup will have taken on a noticeable ginger flavour and have a slightly brownish colour.
Step 3
Remove the saucepan from the heat and let the syrup cool to room temperature, allowing the ginger to continue infusing the syrup as it cools.
Step 4
Once cooled, strain the syrup through a fine-mesh sieve into a clean jar or bottle, discarding the ginger slices.
Step 5
Seal the container and store your syrup in the refrigerator until ready to use.
✨ RECIPE NOTES ✨
- Make it punchier: For a more intense ginger flavour, you can let the ginger infuse in the syrup at room temperature for longer, up to several hours or overnight, before straining.
- Storage instructions: Store the ginger simple syrup in an airtight container in the refrigerator for up to 1 month. If frozen, it can be used for up to 3 months.
