Ginger Syrup

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About This Syrup

Since I started making simple syrups at home, I’ve been in search of the perfectly balanced ginger syrup, and this is the best one I’ve made so far. It’s a fairly spicy yet sweet syrup that lends a great kick to cocktail recipes like the Penicillin or rum tiki drinks.

Tips For Making This Syrup

If you follow this ginger syrup recipe exactly, peeling the ginger before you start is not strictly necessary because it will be put through a blender and strained out afterward. If you don’t have a blender, finely chopping or slicing the ginger will also get the job done.

Recipe

AuthorSips From ScriptsPrep Time2 hrs 15 minsRating

Ingredients
 100 g Ginger
 200 g White Sugar
 100 ml Filtered Water
 15 g Gum Arabic Powder

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 145°F.

2

Add ginger, sugar, and gum arabic powder to a blender and blend.

3

Stir in filtered water and blend again until sugar and gum arabic powder are fully dissolved. The ginger may still be in larger chunks once blended; this is okay because it will be strained out after.

4

Pour mixture into a sealable heatproof plastic bag, removing as much air as possible before sealing. This can be done by dipping most of bag, other than unsealed top, into the water so the pressure pushes all of the air out and sealing it before pulling it back out of the water.

5

Once water has preheated, place bag in water while leaving sealable top exposed to air and let cook for 2 hours.

6

Once cooked, place bag into an ice bath to shock the solution, then let cool.

7

Strain syrup through a fine mesh filter and transfer into container.

Ingredients

Ingredients
 100 g Ginger
 200 g White Sugar
 100 ml Filtered Water
 15 g Gum Arabic Powder

Directions

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 145°F.

2

Add ginger, sugar, and gum arabic powder to a blender and blend.

3

Stir in filtered water and blend again until sugar and gum arabic powder are fully dissolved. The ginger may still be in larger chunks once blended; this is okay because it will be strained out after.

4

Pour mixture into a sealable heatproof plastic bag, removing as much air as possible before sealing. This can be done by dipping most of bag, other than unsealed top, into the water so the pressure pushes all of the air out and sealing it before pulling it back out of the water.

5

Once water has preheated, place bag in water while leaving sealable top exposed to air and let cook for 2 hours.

6

Once cooked, place bag into an ice bath to shock the solution, then let cool.

7

Strain syrup through a fine mesh filter and transfer into container.

Ginger Syrup

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