Spiced Ginger Simple Syrup Recipes
GINGER SPICE SYRUP
Provided by Douglas Rodriguez
Categories Non-Alcoholic Ginger Spice Chill Boil Bon Appétit Drink
Number Of Ingredients 4
Steps:
- Bring ingredients to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat; cover and let steep 1 hour. Strain syrup into small pitcher; discard solids in strainer. Cover and refrigerate syrup until cold, about 3 hours. (Can be made 1 week ahead. Keep chilled.)
SPICED SIMPLE SYRUP
Steps:
- Combine the sugar, 1 cup water, allspice, cloves, cinnamon and ginger in a small saucepan. Bring to a boil and cook until the sugar is completely melted. Remove from the heat and let steep for 1 hour. Strain into a small bowl, cover and refrigerate until cold.
SPICE-INFUSED SIMPLE SYRUP
Celebrate seasonal spices with a simple syrup infused with cinnamon, cloves, star anise, orange peel, and black peppercorns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.
GINGER SYRUP
Provided by Eugenia Bone
Categories condiments, project
Time 1h15m
Yield 1 1/2 cups
Number Of Ingredients 4
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.)
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 51 grams
SPICY SIMPLE SYRUP
This recipe is a loose template; use any spice that seems festive and appealing to you, but bear in mind you are adding a relatively small amount of syrup per drink, so it pays to make it forceful. This blend includes cinnamon, allspice, star anise, cloves, vanilla and ginger root.
Provided by Toby Cecchini
Categories non-alcoholic drinks, project
Yield Makes roughly 4 cups.
Number Of Ingredients 8
Steps:
- Place all ingredients except sugar and ginger in a large saucepan and bring to a boil. Turn down the heat and simmer, covered, for two hours. Remove from heat and stir in sugar until well dissolved. Cool to room temperature, then grate the ginger and stir in. Cover and set aside for at least 12 hours. Strain through a fine-mesh sieve into a sealable jar and refrigerate.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 1 gram, Carbohydrate 79 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 67 grams, TransFat 0 grams
GINGER SYRUP
Consider making extra of this spicy syrup-it's delicious stirred into tea, added to smoothies, or drizzled over ice cream.
Provided by Susan Feniger
Categories Ginger Quick & Easy Simmer Gourmet
Yield Makes about 1 cup
Number Of Ingredients 3
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.
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