SPICED GINGER SIMPLE SYRUP
Steps:
- Combine all the ingredients in a small saucepan and heat over low-medium heat.
- Stir until the sugar is completely dissolved.
- Reduce heat and simmer for about 30 minutes.
- Let the syrup cool down and strain to remove the ginger and spices.
- Use as needed.
GINGER SIMPLE SYRUP RECIPE
Ginger simple syrup is a popular-and easy-drink sweetener that adds a little spice to a variety of cocktail, tea, and coffee recipes.
Provided by Colleen Graham
Categories Beverage Ingredient
Time 1h25m
Number Of Ingredients 3
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!
Nutrition Facts : Calories 53 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 13 g, Fat 0 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g
GINGERBREAD-SPICED SYRUP
Here's a wonderful treat for the season. Stir a tablespoon into coffee, tea or cider; drizzle it over pancakes, hot cereal or yogurt; or use it as a glaze for chicken or pork chops. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 50m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
GINGER SPICE SYRUP
A really yummy syrup that can be used for a great drink! Adapted from Bon Appetit magazine(May 2006). Suggested uses for syrup:Place chopped mango or lime along with some mint in a glass. Muddle (mash), add ginger spice syrup, top with club soda or/and drink of choice. For a party, put out bowls of blueberries, chopped kiwi and pineapples, strawberries, etc. Have fun!
Provided by Sharon123
Categories Beverages
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Bring ingredients to a boil on medium high heat, stirring often until the sugar dissolves.
- Reduce heat and simmer 10 minutes.
- Remove from heat. Cover and let sit about 1 hour to steep.
- Strain syrup into a small pitcher; discard the solids in a strainer.
- Cover and chill in refrigerator until syrup is cold, about 3 hours.
- May be made up to 1 week ahead. Keep refrigerated until using.
- Enjoy!
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.
GINGER SIMPLE SYRUP
Add this ginger simple syrup to vodka on the rocks for a delicious cocktail.
Provided by Martha Stewart
Yield Makes about 1 1/4 cups
Number Of Ingredients 3
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.
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.)
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