Homemade Stem Ginger In Syrup Recipes

STEM GINGER IN SYRUP

Steps:

• Bring a pot of water to a rolling boil and blanch ginger for 10 seconds.
• Drain and repeat 2 more times.
• In a medium saucepan bring sugar and water to a boil.
• Add blanched ginger and simmer for 20 minutes.
• Remove from heat.
• Pour into a container and keep in the fridge until ready to use.

HOMEMADE STEM GINGER IN SYRUP

Steps:

• Freeze ginger overnight to tenderise.
• Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel and slice into pieces. There should be about 450g ginger after peeling and chopping
• Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender.
• Drain the ginger but reserve water.
• Then weigh the water, you will need about 600ml so add more water if it's slightly less or pour some away if it's more.
• Pour the water back into the saucepan and add the granulated sugar.
• Bring the water and sugar to a boil.
• Add the ginger back in and bring back to a boil then simmer for 5 minutes.
• Turn off the heat and behold your stem ginger in syrup.

GINGER SYRUP

Steps:

• Mix together water, sugar, ginger, lemon juice, and peppercorns in a saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until sugar dissolves. Let cool, 15 to 30 minutes.
• Strain syrup through a fine-mesh sieve; discard solids. Chill, covered, for up to 2 weeks.