It ended up pretty good. Tried it in some club soda and on ice cream.
Too good to keep in the Speakeasy.home made ginger syrup!
- Thread starter Topgumby
- Start date
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- #22
Tried a batch chopped with a knife. Much weaker than the stuff run through the food processor. Wife gave it a thumbs down.
Next batch we subbed 1 cup brown sugar for one of the four cups of sugar and ran a pound of ginger through the food processor, but cut the water down to seven cups, brought to a boil and simmered for forty minutes.
Best batch yet. This is going to be the default from now on:
Bring to a boil, simmer forty minutes, then run through a mesh strainer a couple times while still hot. I press on the solids the first time it's strained to extract as much gingery liquid as I can. If a clear syrup is desired, I'd run it through a cheesecloth once, but the wife and I don't mind the sediment that the mesh strainer allows.
I use about two to three tablespoons (I eyeball it) in a zombie glass of club soda or seltzer water, and a splash of lime juice.
Next batch we subbed 1 cup brown sugar for one of the four cups of sugar and ran a pound of ginger through the food processor, but cut the water down to seven cups, brought to a boil and simmered for forty minutes.
Best batch yet. This is going to be the default from now on:
- One pound unpeeled washed ginger, cut into chunks and processed for about five one second pulses
- Three cups sugar
- One cup brown sugar
- Seven cups water
- About 1/2 tsp kosher salt
Bring to a boil, simmer forty minutes, then run through a mesh strainer a couple times while still hot. I press on the solids the first time it's strained to extract as much gingery liquid as I can. If a clear syrup is desired, I'd run it through a cheesecloth once, but the wife and I don't mind the sediment that the mesh strainer allows.
I use about two to three tablespoons (I eyeball it) in a zombie glass of club soda or seltzer water, and a splash of lime juice.
