Delicious immune booster: How to make ginger syrup at home
Ginger is known to many people as a spicy spice that is sold in stores either in powder form or in root form. And why not use it! Today we will prepare ginger root syrup. Many chefs and pastry chefs add it to various sauces and drinks (cocktails, lemonades, coffee, etc.), to dough when preparing baked goods and desserts. It can also be poured over ice cream, pancakes and pancakes. It is even used for colds and their prevention.
Making ginger syrup is quite simple, and even a schoolboy can handle it. And in addition to granulated sugar, we will add a little more freshly squeezed orange and lemon juice to make it even more aromatic and tastier.
So, let's prepare ginger syrup with a citrus note.
If this modest set of ingredients is supplemented with a small amount of vanilla sugar, nutmeg, a clove bud, a cinnamon stick or a sprig of saffron, the ginger syrup will turn out even tastier and more aromatic.
First, mix water with granulated sugar in a small saucepan and put it on low heat, that is, cook the sweet syrup.
In the meantime, let's prepare the main ingredient, that is, we need to remove the skin from it. In general, it is customary to peel ginger root using a teaspoon by scraping off a thin layer of skin. But, since we have to process a fairly large amount of this spicy product, it will still be more convenient to use a vegetable peeler to facilitate and speed up the process.
Now we need to chop the peeled ginger root. It can be cut into thin strips or cubes, strips, or simply grated on a coarse grater. Using the same vegetable peeler, we will cut the ginger into thin strips of arbitrary length (as it turns out). And while we were working on our main ingredient, the water in the saucepan had already heated up and the sugar had dissolved. Throw our slices into the resulting sweet syrup and simmer for three minutes over low heat.
In the meantime, again, using a vegetable peeler, we remove several strips of zest from two types of citrus fruits (we first thoroughly wash them and scald them with boiling water). Throw them into the pan with the ginger.
Squeeze as much juice as possible from the juicy pulp of orange and lemon (a simple juicer will help us with this). We got about half a glass of it.
Add citrus juice to the rest of the ingredients, mix, and simmer over low heat for about 35 minutes. During the boiling process, foam will periodically form on the surface; we carefully remove it.
Using a sieve, strain the contents of the pan and boil the pure syrup (that is, without pieces) a little more until it becomes a little thicker. This will take about 10 minutes.
Pour the hot ginger syrup into a jar and screw the lid on the container. After cooling, store it anywhere (in a closet, closet, underground, etc.).
From what remains in the sieve, remove strips of citrus zest (discard). Place the ginger shavings in a separate jar (container). It can be used when preparing some dishes (add when stewing meat, for example). And if you lay these strips soaked in sweet syrup on parchment and dry, you will get very tasty candied ginger. They can be used in baking or eaten with tea.
Bon appetit!
Making ginger syrup is quite simple, and even a schoolboy can handle it. And in addition to granulated sugar, we will add a little more freshly squeezed orange and lemon juice to make it even more aromatic and tastier.
So, let's prepare ginger syrup with a citrus note.
Ingredients:
- fresh ginger root – 220 g;
- drinking water (filtered or mineral) – 300 ml;
- granulated sugar – 300 g;
- 1 fresh orange and 1 lemon (about 140 g of each citrus).
If this modest set of ingredients is supplemented with a small amount of vanilla sugar, nutmeg, a clove bud, a cinnamon stick or a sprig of saffron, the ginger syrup will turn out even tastier and more aromatic.
- Yield: 200 ml. syrup.
- Cooking time is about 60 minutes.
How to make ginger syrup at home:
First, mix water with granulated sugar in a small saucepan and put it on low heat, that is, cook the sweet syrup.
In the meantime, let's prepare the main ingredient, that is, we need to remove the skin from it. In general, it is customary to peel ginger root using a teaspoon by scraping off a thin layer of skin. But, since we have to process a fairly large amount of this spicy product, it will still be more convenient to use a vegetable peeler to facilitate and speed up the process.
Now we need to chop the peeled ginger root. It can be cut into thin strips or cubes, strips, or simply grated on a coarse grater. Using the same vegetable peeler, we will cut the ginger into thin strips of arbitrary length (as it turns out). And while we were working on our main ingredient, the water in the saucepan had already heated up and the sugar had dissolved. Throw our slices into the resulting sweet syrup and simmer for three minutes over low heat.
In the meantime, again, using a vegetable peeler, we remove several strips of zest from two types of citrus fruits (we first thoroughly wash them and scald them with boiling water). Throw them into the pan with the ginger.
Squeeze as much juice as possible from the juicy pulp of orange and lemon (a simple juicer will help us with this). We got about half a glass of it.
Add citrus juice to the rest of the ingredients, mix, and simmer over low heat for about 35 minutes. During the boiling process, foam will periodically form on the surface; we carefully remove it.
Using a sieve, strain the contents of the pan and boil the pure syrup (that is, without pieces) a little more until it becomes a little thicker. This will take about 10 minutes.
Pour the hot ginger syrup into a jar and screw the lid on the container. After cooling, store it anywhere (in a closet, closet, underground, etc.).
From what remains in the sieve, remove strips of citrus zest (discard). Place the ginger shavings in a separate jar (container). It can be used when preparing some dishes (add when stewing meat, for example). And if you lay these strips soaked in sweet syrup on parchment and dry, you will get very tasty candied ginger. They can be used in baking or eaten with tea.
Bon appetit!
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