Rich Ginger Syrup Made with Spring Ginger

Name: Rich Ginger Syrup Made with Spring Ginger
Cuisine: American
Ingredients: 500 grams Spring ginger; 500 grams Sugar (used plain white sugar this time); 1 lemon worth Lemon juice

cookpad.japan @cookpad_jp

This ginger syrup takes advantage of the color of spring ginger. I made a rich syrup that just uses the moisture that is exuded by the spring ginger. Add this syrup to milk to make ginger milk.

You can use any kind of sugar you like, but if you want to enjoy the pink color of spring ginger, use white castor sugar or granulated sugar.
Enjoy the syrup in water, milk, tea, shochu (liquor) or any thing you like. If you add it to soda water, you'll have homemade ginger ale! Recipe by @rinrinmaru

This ginger syrup takes advantage of the color of spring ginger. I made a rich syrup that just uses the moisture that is exuded by the spring ginger. Add this syrup to milk to make ginger milk.

cookpad.japan @cookpad_jp

This ginger syrup takes advantage of the color of spring ginger. I made a rich syrup that just uses the moisture that is exuded by the spring ginger. Add this syrup to milk to make ginger milk.

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Ingredients

500 gramsSpring ginger
500 gramsSugar (used plain white sugar this time)
1lemon worth Lemon juice

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Steps

1

Wash the spring ginger roots, and rub off any dirty bits with your fingers. Scrape off any parts that you can't rub off with a knife (you won't be peeling the skin).
2

Cut the branched out pieces apart. Cut off the red ends, and transfer to a bowl.
3

Slice the main root parts thinly and add to the bowl. You don't have to be too concerned about slicing it very thin.
4

Add the sugar to the sliced ginger and red end bits, and mix well. Leave for 30 minutes.
5

After 30 minutes, the ginger will have exuded lots of liquid.
6

Transfer the ginger and liquid to a pan, and start cooking over medium heat. When it comes to a boil turn the heat down to low. Simmer for about 30 minutes while skimming the scum.
7

※If you want the syrup to be spicy, add 1 cinnamon stick, cloves, cardamon pods etc. to taste.
8

Turn the heat off and add the lemon juice. When it's mixed in the syrup, it'll turn a pretty pink.
9

Leave to cool to room temperature.
10

Strain off the liquid and transfer to a storage jar to finish ♪ Store the syrup in the refrigerator.
11

The strained spring ginger can be used in ginger sugar or simmered sweet-salty ginger (ginger tsukudani). The photo shows some ginger tsukudani. Or you can just store it as-is in the refrigerator and use it in cooking.
12

※To make ginger sugar: Dry the strained off ginger in the sun. When it's dry but still soft, coat with lots of granulated sugar to finish ♪
13

※To make ginger tsukudani: Put the strained off ginger, dried sardine powder (iriko), cut up konbu seaweed etc. in a pan. Add soy sauce, sake and water, and simmer until the liquid has reduced to almost nothing. Add bonito flakes and sesame seeds to taste to finish.
14

You can make the syrup with regular ginger in the same way, but the syrup will be yellow, not pink. I got 280 ml of syrup from 300 g of ginger.