Ginger is one of those spices that you generally don’t need a lot of, but it’s hard to buy just a small piece. That’s why I like buy it in bulk and preserve it. I’ve talked before about preserving ginger in vodka, but juicing it and creating a syrup is another great way to make it last. In liquid form, it’s convenient to use, and the sugar will help preserve the ginger for months.
I always have at lease one bottle of this in the fridge because it’s great to use in marinades or as a flavorful sweetener for tea and coffee. I especially like mixing this with mint tea brewed from fresh mint leaves and a squeeze of lemon juice. Added to lemonade, the acid turns the ginger slightly pink, adding a spicy zing to the classic. I’ve even been drizzling this on homemade yogurt with some toasted oats for a delicious breakfast treat.
Of course the most obvious use it to make ginger ale by mixing the ginger syrup with lemon juice and seltzer water. It still has sugar, and can’t be considered healthy, but it’s certainly a better alternative than the commercial brands that are loaded with high fructose corn syrup. It’s also nice because you can control the amount of sugar in each glass by reducing the amount of syrup you add. You’d be surprised at how little you can use and still have a great tasting soda.
For making this syrup be sure your ginger is fresh, and preferably young. As ginger rhizomes mature, they become drier and more fibrous making it difficult to extract the juice. Both types of ginger in the photo above are fresh ginger, but the one on the left is more mature than the one on the right. In the photo below you can see what a cross section of each looks like. The more mature ginger on the left is visibly more fibrous and the skin has gone from a yellowish pink to a brown color.
What you want to avoid, is ginger with beige papery skin as this means the rhizome has fully matured, making it nearly impossible to juice. Unfortunately, much of the ginger I’ve seen in US supermarkets is of this variety. Take a trip to your nearest Chinatown though, and you should be able to find crates of fresh young ginger for a few bucks a pound.
Equipment you'll need:
- buyButter Muslin$7.49
- buyNinja Master Prep (QB900B)$49.99Too low to display SAVE %
- buyGIR Ultimate Spatula: Magenta$18.50$17.95 SAVE 11%
- buyOXO Good Grips 2-Cup Angled Measuring Cup$9.98$7.99 SAVE 20%
- buyMIU France Stainless Steel Mesh Skimmer, 15-Inch$19.99$6.99 SAVE 65%
- Check out more of Marc's favorite kitchenware and supplies at the No Recipes Store.