You can use this super easy and lower sugar version of ginger simple syrup in cocktails (like my mango ginger cocktails linked below), iced tea, and lemonade. By the way, you can use this same formula with mint, rosemary, basil or other herbs, and you can stir in citrus at the end for a great flavor.
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Ginger Simple Syrup (easy lower sugar version)
2 ounces ginger, thinly sliced and coarsely chopped(1/2 – 2/3 cup) (no need to peel)
1 cup sugar
1 1/2 cups water
Combine the ginger, sugar and water in a medium saucepan over medium heat. Bring it to a boil and simmer it, stirring until the sugar dissolves. Continue simmering it for 30 to 40 minutes or until the syrup smells very gingery. (If you don’t have time to linger in the kitchen, you can just bring it to a boil and remove it from the heat and let it sit for 40 minutes). Remove it from the heat and cool it completely. Strain the syrup through a fine sieve, transfer it to a glass jar or bottle, and refrigerate it for weeks if desired, or freeze it for months.
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