Lemon Ginger Syrup Recipes

GINGER SYRUP

Steps:

• In a small, heavy-bottomed saucepan, combine the ginger, sugar, lemon zest and hot pepper (if using) and 2 cups water. Place over medium-high heat and bring to a boil.
• Reduce heat to low and simmer 30 minutes. Remove pepper, if using, and continue simmering until syrup is reduced by half, about 30 minutes. Do not reduce too much or syrup will crystallize when cool.
• Remove syrup from heat and allow to cool. Strain it, reserving the ginger for another use (like candied ginger) if desired. Pour syrup into a jar or bottle, and refrigerate for up to a week; flavor will fade after that. (To make a quick ginger ale, put 2 teaspoons in 1/2 cup soda water and stir.)

FRESH GINGER SYRUP

Steps:

• Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
• Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.
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LEMON GINGER SYRUP

Steps:

• Boil sugar, water, and ginger in a small heavy saucepan, uncovered, stirring occasionally, until mixture is reduced to about 1 cup, about 7 minutes. Remove from heat and stir in juice, then strain thourough a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Cool, then chill, covered.

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.