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.
Ginger Syrup
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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
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Jacey says
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.
Averie @ Averie Cooks says
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!
Brandon Matzek says
Thanks! Maybe I should go the Farmer’s Market route 😛
Ann P says
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 😉
Brandon Matzek says
HA!! Yeah, galangal is super interesting. Do you cook with it often?
sippitysup says
Peppercorns are a nice touch. I’ve made it with juniper too. GREG
Brandon Matzek says
Wow, that sounds like an interesting addition. I’ll have to give that a try. Thanks Greg!
Katie says
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!
Brandon Matzek says
Thanks Katie 🙂 Welcome to the Kitchen Konfidence family!!
Jennifer H. says
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!
Sasha says
This is awesome. Thanks for the recipe. This would be amazing in a gin cocktail.
Jenny (VintageSugarcube) says
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.
Brandon Matzek says
Nice to meet you as well!! Yes, this is the perfect use up for all that ginger 🙂
Ludy Z says
You know, this is wonderful for sore throat, cooled or at room temperature.
Galangal is also great paired with coconut milk in chicken and fish or vegetable saute.
Brandon Matzek says
Thanks for the information and suggestions!
Steve says
This sounds very nice and very useful.
Any idea how long it lasts?
Brandon Matzek says
Thanks Steve! The syrup should last for 3 months, but I’d recommend using it sooner rather than later.
Gillian Terry says
Hi! I saw this recipe and have been planning on making it for months now, I finally made it today and when I finished I put it in a glass bottle similar to yours. I waited a few hours before then making the Watermelon Spritzer when I realized the syrup had become hardened in the bottle. I couldn’t put it in the microwave however because of the metal hinge so i resulted in putting the bottle in a warm water bath to melt the syrup. I was wondering, how can I avoid the syrup, or any syrup from hardening after its cooled down. If you could reply that would be great because this is a real struggle. Thanks in advance, Gill.
Brandon Matzek says
Hi Gillian! The next time, take the syrup off the heat sooner. Timing can vary based on the size of your burner, heat level and type of pot. So just cut back on the cook time. Enjoy!!