Ginger Syrup

Ginger syrup is simple to make at home and produces the best ginger ale you’ve had in your life. I think we first realized the potential while at Ming Tsai’s restaurant Blue Ginger in Wellesley for a birthday dinner. The house ginger ale is out of this world and the Blue Ginger Gimlet, using the same syrup was just amazing.

Sliced Ginger

Drink recipes can be found in the notes at the end of the recipe.


Ginger Syrup
Servings: n/a
Prep time: 10 minutes
Total time: 40 minutes

Ingredients:

  • 1 large “hand” of ginger
  • 2 cups granulated sugar
  • 2 cups water

Directions:

  1. Scrub ginger under running water and pat dry. Slice into 1/8″ pieces.
  2. Combine sugar and water in a large saucepan over medium-low heat. Stir until the sugar dissolves. Add the ginger and bring to a simmer.
  3. Cook until liquid has reduced by half. Reduce heat as necessary to maintain a simmer rather than a boil.
  4. Strain the ginger and allow the syrup to cool. Transfer to a clean jar or squeeze bottle for use.

Notes:
I don’t bother peeling the ginger. If you wanted to make ginger candy with the cooked ginger you probably want to peel it. Or not.

To make homemade ginger ale combine 2 ounces of ginger syrup with the juice of half a lime and 14 ounces of soda water. Stir and enjoy.

Or make an “Ambassador Temple”, our name for a homemade Shirley Temple. Combine 1 ounce ginger syrup, 1 ounce pomegranate syrup* and 14 ounces of soda water. Stir and garnish with a cherry or two. Fun fact – child actor Shirley Temple was ambassador to the UN, Ghana and Czechoslovakia.

Finally how about an “Admiral Temple”. Combine 1 ounce ginger syrup, 1 ounce pomegranate syrup, 2 ounces of gin and 12 ounces of soda water. Garnish however you like, lime wedge, cherry, pomegranate seeds or a feather boa. This one has nothing to do with Shirley Temple. We just thought of it as a more grown up version of our Ambassador Temple.

To make pomegranate syrup heat 8 ounces of pomegranate juice (such as Pom Wonderful) to a simmer and cook until it reduces by half. Cool and refrigerate.

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