I almost always have a bottle of ginger syrup on hand. It’s easy to make, and adds a spiciness to drinks that I love.
Ginger syrup
2 c. finely chopped ginger
2 c. sugar
2 c. water
You can peel the ginger. I usually don’t. I just chop it up in my food processor. Combine all the ingredients, then simmer for about half an hour. Strain, let cool, and you’re done!
Some modifications: Sometimes I add a bit of lemon juice and/or rind. Sometimes I simmer with a few pieces of cinnamon. Sometimes I substitute honey instead of sugar. Usually, I use half brown sugar and half white. All delicious. You can also add an ounce or so of vodka, for preservation.
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Another ginger syrup maker here…and yes, this is the 4th comment I’ve left on your site…. I have been using a combo of 3/4 the amount of sugar, honey and molasses for the other 1/4. I like the cinnamon thought and have been thinking about a bit of clove as well. So much fun to experiment. And I have wonderful well water at my place so both the syrup and the water I carbonate myself with an ISI syphon have no chemical taste. Good water is key IMHO.
How much does this make? (Will it be enough for 1 batch of your easy all-occasion punch?)
Yes, Joan, it will make plenty… at least enough to make 3 batches of punch. I’d bet it will make about 3.5 cups. A little bit will cook off, but not much.
Thanks!
I have a half pound of ginger and this looks fun. You said you keep some in the fridge, how long does it keep?
I’d say 2-3 weeks in the fridge.
Add the vodka before you simmer the syrup or after? I figure it would cook out in an hour?
Yes, add the vodka at the end.
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