Ginger Syrup
8 ounces fresh ginger, sliced
zest of 1 large lemon
2 cups water
1 cup sugar
Rinse and roughly slice the unpeeled ginger into 1/4-inch thick pieces and place the pieces in the bowl of your food processor. With a vegetable peeler or microplane zester, remove only the yellow zest from the lemon, avoiding the bitter white pith. Place the lemon zest in the food processor with the ginger.
Pulse the ginger/lemon combo until finely chopped.
In a medium saucepan, combine the sugar, water and chopped ginger/lemon mixture. Bring it to a boil over medium-high heat.
Reduce heat to low and simmer, partially covered, for 15 minutes or reduced to a syrup consistency.
Strain the mixture through a fine-mesh sieve, cover and refrigerate for up to 1 week.
The Ginger Syrup is a wonderful addition to lemonade, cocktails and iced tea. It also gives a nice flavor to homemade sorbets.
zest of 1 large lemon
2 cups water
1 cup sugar
Rinse and roughly slice the unpeeled ginger into 1/4-inch thick pieces and place the pieces in the bowl of your food processor. With a vegetable peeler or microplane zester, remove only the yellow zest from the lemon, avoiding the bitter white pith. Place the lemon zest in the food processor with the ginger.
Pulse the ginger/lemon combo until finely chopped.
In a medium saucepan, combine the sugar, water and chopped ginger/lemon mixture. Bring it to a boil over medium-high heat.
Reduce heat to low and simmer, partially covered, for 15 minutes or reduced to a syrup consistency.
Strain the mixture through a fine-mesh sieve, cover and refrigerate for up to 1 week.
The Ginger Syrup is a wonderful addition to lemonade, cocktails and iced tea. It also gives a nice flavor to homemade sorbets.
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