Lemon Ginger Simple Syrup
March 2, 2012 § Leave a comment
There are few things that I go to the trouble of doing just for myself.
Generally, if I’m not doing it for someone else as well, then it’ll get pushed to the bottom of the to-do list and eventually, probably just fall off. This is most certainly NOT the case for this syrup. Matt is not a fan of bold, sour, spicy flavors and the combo of ginger and lemon might be one of his all time least favorite things, however, I could drink it by the gallon!
I stumbled across it mostly by accident after making limoncello for gifts over the holidays. I had around 20 peeled lemons and no ideas what to do with them. I also had a chunk of fresh ginger that I needed to use up as my ginger cookies were just never going to get made. I juiced the lemons, threw the ginger in the food processor and then dumped it into a pan with some scoops of sugar and boiled it up for about an hour. I didn’t really know what I was going to do with it but I strained it into a bottle and popped it into the fridge. That night I tipped a bit into a mug with some hot water and rum and instantly, heaven. Matt snarled and wrinkled his nose in disgust. More for me! It’s fantastic for creating cocktails, just having with some hot water in the evening, or on ice cream…I could go on and on. I polished off that bottle within a fortnight and have been on the fence about making another batch ever since. Today, I couldn’t take it any more and made it official by writing down the recipe!
Lemon Ginger Simple Syrup.
7 lemons (this works out as about 2 cups of juice)
1 chunk of fresh ginger (3 tbsp chopped)
1 cup water
2 cups sugar
The best way to chop the ginger is to just throw the chunk into a food processor. You don’t have to worry about taking the skin off as you’ll be straining the ginger out later anyway.
Put all ingredients into a large pan and heat over high heat until it boils. Lower the heat slightly and let it bubble for 10 minutes, stirring regularly to make sure it doesn’t stick. Turn the heat off and cover. Let the syrup sit for around an hour. This step isn’t essential but it really gets the most out of the ginger and that’s a huge bonus for me.
Uncover and return to the heat. Boil until bubbling happily and then continue to boil for 20 minutes while stirring to prevent sticking. You’ll want to do a taste test at this point (remember to let it cool on the spoon before putting it in your mouth! this stuff is HOT!). You might want to add a touch more sugar, depending on taste. When you’re happy with the flavor, turn off the heat and let it cool. It should be thickening slowly as it cools, ending up at a nice pouring consistency. The longer you boil, the thicker it’ll end up.
Strain the syrup into a large measuring jug and then, with a funnel, pour the mixture into a bottle that you can seal up and keep (or gift. Reluctantly). After it has completely cooled, it’s best to keep it in the refrigerator. I mostly add it to soda water for a refreshing “ginger ale” or to hot water for a yummy, warming drink.