ginger squared: syrup and candied

must be something about those three letters: G,I,N. my favourite spirit and one of my favourite ‘spices’. yep, and a favourite spice to mix with my favourite spirit.

decided it was time to stop using my fake ginger syrup so got to work.

i alway use the sugar to water ratio in the Joy of Cooking as my start which is 1 cup sugar to 2/3 cup water.

wanted an intense ginger syrup so here is what i did.

Ginger Syrup and Candied Ginger
Ginger
Sugar
Water

peel and cut ginger into chunks. add to pot. add water until covered. bring to boil. cover. reduce to simmer. i let it go for a couple hours. always adding water to ensure the ginger was covered. then I got tired and put the ginger and water in a pot into the fridge and went to sleep. in morning i ran the mix through a cheesecloth added the right ratio of sugar. cut the tender outer parts of ginger off, chopped and threw back in pot. brought to boil until desired consistency was achieved. strained through cheese cloth. quickly threw the ginger tidbits onto a plate of sugar and tossed to cover before they stuck together into a sugary ginger lump. syrup into mason jars.

syrup was great. it has gone into green tinted goggles cocktails, soda water for a ginger ale, as a sweetener for iced tea. when i gave one-itis his jar he put plain greek yogurt on his grocery list and thought it would taste great. will have to ask him about that.

i’m thinking of making some blueberry jam today. better add a syrup into the plan.

happy saturday!