Ginger Syrup

Prepare your ginger. You can peel the ginger or wash thoroughly and trim the ‘armpit’ sections off as dirt tends to hide in these nooks and crannies.

Cut ginger into 1-2 inch sized chunks and add to a food processor. Run for 25-30 seconds until all ginger pieces are finely diced. You can dice by hand if you don’t have a food processor.

Add diced ginger, 1 cup sugar, and 1 cup water to a small pot over medium heat and bring to a low boil.
Once boiling, reduce heat to low and simmer gently for 10 minutes, stirring occasionally.

After 10 minutes, pour the mixture through a fine sieve to separate the syrup from the ginger.

Keep the syrup stored in an air-tight container in the fridge for up to 2 weeks or 3 months in the freezer.
Give the syrup a shake or two prior to using once stored in the fridge as some settling will occur.

Note: You can use the spent diced ginger to make candied ginger! See post for details