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Ginger syrup has become such an integral part of my cooking of late that I’m bumping it up to official status as a breakaway flavor blast, which some of you may recall as
- the six salts (matcha, smoked paprika, lavender, kaffir lime, tangerine, and umami)
- pickled ginger and its brine
- pickled fennel and its brine
- breakaway tomato spread
- lemongrass citrus syrup
- garlic confit
- and now, ginger syrup
What is it? Well it’s just chopped up ginger, good cane sugar, water. The formula couldn’t be easier:
- one part chopped ginger
- one part cane sugar
- 2 parts water
How I love simple formulas!
I start by chopping up about a cup and a half of fresh ginger. I sometimes peel it first, sometimes not, depends if I care about its eventual color (peeled ginger will give a prettier, lighter, more pure look, while unpeeled is browner and more rustico; the taste difference is negligible). Toss that in the Vitaprep along with an equal amount of cane sugar (i.e. 1.5 cups), and three cups of water. Puree, transfer to saucepan, and bring to boil. Simmer for about 35-40 minutes, or until the quantity has roughly halved. Strain into a measuring cup, then carefully pour it into some pretty bottle that will live in your fridge, next to the maple syrup.
How to use it? Use it anytime whatever you’re cooking would benefit from a touch of complex sweetness. A small drizzle is fabulous in salad dressings. Into an omelet, into soups, in pan reductions. On pancakes and Dutch babies. Or just for guzzling! It’s a remarkable substance — you’ll wonder how you ever lived without it once you taste it.
Addendum: The spent ginger (what’s left after you strain it) also has a huge variety of uses — a few tablespoons of it is really amazing in soups. It really zings them up. Don’t throw it away!
Could you do the same but instead of blending the ginger slice? We make candied ginger all the time (by boiling it in sugary water and then drying it), and I bet you could just use the remaining liquid as ‘ginger syrup’
You certainly could. It won’t be as supergingery, but it will carry ginger notes, for sure. Love that you make your own candied ginger! Lazy-ass me buys mine at the SF Herb Co.
Funny… I first made ginger syrup last year from the water that was left over from your pickled ginger recipe. I just added sugar, boiled it down to a syrup and had a taste hit I used on everything for several months. Tonight I decided to make it again so I came back to the blog looking for the original recipe but was amused to find this new post. Not sure which one I will use – the other method gives me pickled ginger too!
How inspiring! I can see gingery candied shitakee mushrooms in the horizon… it’d be an adventerous munch. Thanks Eric again!
I suppose some ginger syrup topped with soda water would work as a drink?
I really need to get a Vitaprep this year…
That’s hilarious Tom — thanks for the tip about the pickled ginger! My brine never lasts long enough to boil it down into syrup . . . make them both!
Hazim’s gingery candied shiitakes sound really wild — report back, please.
And yes, Helen, it absolutely works wonders drizzled into fizzy water. Try it!
This must be versatile. I will absolutely make it. You know “shougayu” Japanese love on cold winter night? Your Ginger Syrup seems to have much flavor.
Gomame–yes, isn’t shougayu just a kind of ginger tea? Chopped ginger plus boiling water plus honey, then drink like tea? Delightful indeed.
Hmm… I do something similar, where I add aniseeds into the mixture. It’s delightful and very soothing for sure.
Blend with some oil and roast a mixture of root vegetables with it…
I’m gonna have to find that ginger tea recipe!
Mmm, pickled fennel – I’d love to hear more about that…
I’m assuming I could use this drizzled over ice cream in a desert or even in a glass of sparkling mineral water as a delicious drink…
Scott, your assumption would be correct! I make sparking ginger water all the time. If you haven’t seen it check out:
http://www.breakawaycook.com/blog/archives/34
And Stuart’s idea of a ginger drizzle over roasted root veggies is one I hadn’t thought of, but wish I had! Brilliant.
i just learned how to make shougayaki the other day and have been dying to try making my own ginger ale, too. so here i was with a big bowl of grated ginger (no need for a vitaprep)and perfectly simple instructions for what to do with it!!! thanx for the well-timed post! it was so finely grated, i didn’t even bother to strain my syrup. just added a big spoonful into a glass and poured soda water over it–delish! maybe next time i’ll strain it so i can have some solids left to try your soup idea. i’ve now got 3 out of your 7 breakaway flavor blasts as kitchen staples! thanx, eric!!!!!
As an unabashed ginger addict, I love ginger syrup. I admit I don’t often find myself cooking with it, only because I usually end up drinking it all in soothing cups of hot tea. Ahh, it’s better than warm milk on a cold winter night.
Hey Eric,
I’m excited to try the pickled daikon!
Question for you: I made the ginger syrup last week in preparation for the daikon. I noticed when I made it that it was quite watery and thin, and the same holds true today. Should I have simmered it longer, or does your turn out watery too? If not, I wonder what would happen if I just reduced it down a bit?
Thanks,
Jeff
jjjefu! Yes, reduce it a little longer. I should be about as viscous, more or less, as maple syrup. Well, maybe a tad more watery than ms, but somewhere in that ballpark.
I’ve noticed that ginger REALLY varies in heat levels. I made some the other day with pureed frozen ginger that came out entirely too hot, even for an avowed chilehead like myself. Lucelle also made some that was blazing. I think using the young stuff is the way to go, but it can be hard to find. For those lucky enough to live in the SF bay area, Berkeley Bowl is the best bet for young ginger (and for many, many other things).
Ginger syrup makes a great base for ginger ale. Use it as the sugar & ginger mix in http://biology.clc.uc.edu/Fankhauser/Cheese/Ginger_Ale_Ag0.htm .
Thanks Jason — your ginger ale looks intense! (and delicious)
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