Homemade Ginger Syrup

A deliciously sweet syrup with a hint of heat which is lovely used in desserts and cocktails.

This is easy to make and it will keep in the fridge for up to five weeks in a sealed container.

This recipe makes approximately 250ml of finished syrup.

Method

You will need a sugar thermometer.

Mix together the water and sugar in a small pan.

Attach the sugar thermometer to the pan if it has a clip.

Heat the mixture gently until the sugar has dissolved. Stir carefully, trying not to get too much on the edges as it will from crystals which can give you a lumpy end syrup.

When the liquid goes clear, add the ginger.

Simmer until the temperature reaches 108c. You don’t need to stir it again.

Turn off the heat and leave the syrup to cool. Sieve and store in the refrigerator until you are ready to use it.

Ingredients

1 pint of water

285g caster sugar

400g fresh ginger peeled and sliced