Ginger Simple Syrup For Cucumber Ginger Fizzes Recipes

GINGER SIMPLE SYRUP RECIPE

Steps:

• Gather the ingredients.
• In a saucepan on medium heat, combine the sugar and water.
• Stir constantly until the sugar is dissolved.
• Add the ginger and continue to heat, bringing the syrup to a light boil.
• Cover, reduce heat, and allow to simmer for about 15 minutes.
• Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste.
• Strain out the ginger and bottle under a tight seal.
• Mix into your favorite drinks and enjoy!

CUCUMBER GINGER FIZZES

Steps:

• To make the ginger syrup, combine water and sugar in a small sauce pan. Heat over low heat until sugar dissolves and water just starts to simmer. Stir and remove from heat. Let sit for at least 1 hour. Then strain, saving both the syrup and the crystalized ginger.
• To make the cucumber vodka, peel and dice one cucumber. Place in a medium sized nonreactive container. Pour vodka over cucumber pieces, cover, and refrigerate for at least 1 hour (I let mine sit overnight).
• To make Cucumber Ginger Fizzes, fill each glass with ice. Place 1/6th of remaining cucumber slices and 1 tablespoon of crystalized ginger into each glass. Pour ¼ cup cucumber-vodka and 2 tablespoons ginger syrup into each glass and gentle stir a few times. Squeeze the lime juice of one wedge into the glass then drop lime wedge in. Fill glass with sparkling water and enjoy!

CUCUMBER GINGER SYRUP

Steps:

• Place cucumber in a small bowl with fresh ginger. Add hot Simple Syrup; cover and let stand 30 minutes.
• Strain mixture through a sieve; discard solids.

GINGER SIMPLE SYRUP FOR FRESH FRUITS

Steps:

• Bring sugar and water to a boil in a small saucepan over moderate heat. Add ginger and reduce heat to simmer. Stir until sugar dissolves and ginger infuses syrup, about 2 minutes. Remove from heat and take out ginger. Cool and pour over chunks of pineapple, sliced kiwi, sliced bananas, or any of your favorite fruit combinations.

GINGER SIMPLE SYRUP FOR CUCUMBER-GINGER FIZZES

Steps:

• Put sugar and 1 cup water into a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let stand 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger.

GINGER SIMPLE SYRUP

Steps:

• Heat the sugar and water in a small, heavy-bottomed saucepan over medium heat. When the sugar is completely dissolved, about 5 minutes, stir in the ginger and remove from heat. Let the ginger steep until the syrup is completely cool. Remove the ginger and transfer the syrup to an airtight container. Refrigerate until ready to use.

GINGER SIMPLE SYRUP

Steps:

• Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.

CUCUMBER-GINGER FIZZES

Steps:

• Put vodka and the chopped cucumber into a nonreactive container. Refrigerate 1 hour. Strain; discard cucumber. Refrigerate until ready to use, up to 2 days.
• Using a vegetable peeler, shave the remaining cucumber lengthwise into wide strips; discard seeds.
• Fill 8 glasses with ice. Add 3 cucumber strips and 3 tablespoons infused vodka to each glass. Squeeze a lime wedge into each, and drop into drink. Top with sparkling water, and stir in 1 to 2 tablespoons of the ginger syrup. Serve immediately.

GINGER-SPICED CUCUMBERS

Steps:

• In a serving bowl, stir together the red wine vinegar, mirin, brown sugar, ginger and lime juice. Add the cucumber and onion, and toss gently to coat. Chill for 30 minutes to blend flavors before serving.

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.

GINGER SYRUP

Steps:

• Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.