Ginger Syrup is another one of my secret flavor weapons I love to keep around the kitchen. Drizzle this syrup over your morning waffles as a sweet-spicy substitution to maple syrup. Stream into a cool pitcher of freshly brewed iced tea to add sweetness and complexity. Pour into a glass with ice then top with sparkling soda for an impromptu ginger soda. Ginger Syrup can also be used in a number of cocktails and desserts. Simply made, Ginger Syrup can be prepared by simmering sliced ginger with sugar and water. I’ve added galangal and toasted black peppercorns to the mix to add some depth of flavor. With citrus, pepper and floral notes, galangal is a fibrous root similar to ginger that’s popular in Southeast Asia. Try to find galangal at a local Asian market or specialty produce store. Continue reading for the recipe.
- 2 oz. ginger
- 1 oz. galangal (can’t find this? use 3 oz. total ginger)
- 1 1/2 teaspoons whole black peppercorns
- 1 cup sugar
- 1 1/2 cups water
- Peel ginger using a spoon, then slice into thin coins. Galangal has a tough skin compared to ginger, so use a knife or vegetable peeler to remove the skin. Slice galangal into thin coins.
- Add peppercorns to a medium saucepan set over medium heat. Toast peppercorns, shaking the pan occasionally, until aromatic (about 2 to 3 minutes). Add sugar, water, sliced ginger and galangal, stirring to combine.
- Bring mixture to a boil, stirring until sugar is dissolved. Once the mixture is boiling, drop heat to medium-low and simmer for 35 to 40 minutes. You want the mixture to smell very strongly of ginger and galangal.
- Take the mixture off of the heat. Let cool completely then strain into a clean jar or other container. Discard solids. Store in the refrigerator for up to 2 months.
Related recipes and articles:
Peach Pancakes [peach and ginger go very well together]
Fig, Ginger Syrup, Pistachio Pavlova
I’m definitely going to try this soon. I’ve been enjoying Mules this summer, and I think a little ginger syrup would be a good addition.
Didnt even know that galangal existed! And you’re cooking with it! I love ginger and this is another item you need to sell– between this and your chutneys and jams, I’d be your best customer!
Thanks! Maybe I should go the Farmer’s Market route
As you know, I love all things ginger! This syrup would be a staple on my bar cart, if I had a bar cart. Love that you’re introducing your readers to new, exotic spices like galangal! It’s almost like you’re more Southeast Asian than I am! hahaha
HA!! Yeah, galangal is super interesting. Do you cook with it often?
Peppercorns are a nice touch. I’ve made it with juniper too. GREG
Wow, that sounds like an interesting addition. I’ll have to give that a try. Thanks Greg!
Between this post and your heirloom tomato jam post alone, I’m a new reader! I never knew what galangal looked like before either. Look at that – learning a new recipe and a new root, all in one post!
Thanks Katie
Welcome to the Kitchen Konfidence family!!
I love your collection of jars and bottles that have been used in your posts. And this ginger syrup will be in my refrigerator soon!
This is awesome. Thanks for the recipe. This would be amazing in a gin cocktail.
Sooo nice to finally have met you! Now I know exactly what I’m going to do with the big piece of ginger and whole peppercorns I bought for the kimchi demo. Hope to see you around the hood.
Nice to meet you as well!! Yes, this is the perfect use up for all that ginger
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