Ginger Syrup Two Ways

Using ginger juice

If you're short on time, this is the recipe for you! You can adjust the quantity of ginger juice used to suit your tastes. Ingredients:

• • ¼ cup The Ginger People Ginger Juice

• • 1 cup sugar

• • 1 cup warm water

Instructions: In a large mason jar, mixing glass, or other container, combine all ingredients and stir until all of the sugar has dissolved. Store your ginger syrup in a clean glass container in the refrigerator for up to two weeks.

Using ginger root

This method takes about 30 to 40 minutes total, but only 10 to 15 minutes of active cook time. The bulk of the time is spent waiting for the syrup to cool down. You can remove the ginger from the syrup while it's still hot to speed things up, but you'll get a deeper flavor if you let it infuse longer. Ingredients:

• • 1 to 2 pieces of ginger root, each 3-4" long

• • 1 cup sugar

• • 1 cup water

Instructions: To make the syrup with fresh ginger, you'll need roughly ¼ cup to ½ cup of peeled, chopped root. Fresh ginger is potent, so you can use a piece as small as your thumb with good results. I tend to like my syrup more zesty, so I will choose a couple of pieces that are 3-4 inches long. Use a vegetable peeler to remove the skin from your ginger root. Next, roughly chop the root into several pieces and add them to a small saucepan. Now, add your sugar and water and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and let cook for 10-15 minutes. Remove the pan from the heat and allow the mixture to cool before straining out the ginger chunks. Pour your finished syrup into a clean glass container and store it in the fridge for up to two weeks.