DIY Ginger Syrup and Candied Ginger

I love ginger.

The spicy, sweet rhizome is highly versatile in the kitchen, lending flavor and zing to almost any dish.  It’s one of those common ingredients that manages to be both delicious and incredibly useful at the same time.

That strange looking root offers an impressive array of benefits.  Ginger has long history of use for various ailments. It is widely recognized for its ability to alleviate various forms of nausea, including motion and morning sickness, while simultaneously supporting digestive health. Its anti-inflammatory nature makes it an effective tool for helping soothe arthritis and menstrual discomfort. Furthermore, ginger acts as a natural decongestant providing much-needed relief during the cold and flu season.

Fresh ginger root can be found at almost any grocery store, and is relatively inexpensive.  This recipe shows you how to make two useful, delicious creations from the effort of one.

My ginger syrup is a slightly healthier version of the standard recipe.  I use honey for the additional health benefits (anti-bacterial, anti-fungal, sore throat soothing), but you can also use sugar.  If you’d rather substitute sugar, simply add it at the beginning so that as it simmers, you will develop a thick syrup.  Some people recommend doubling the honey (or sugar) to increase shelf life, but I just refrigerate mine.  I use it up pretty quickly!

 

Ginger Syrup Recipe 

1 cup fresh ginger (peeled and thinly sliced)

2 cups water

1 cup raw honey

Add water and ginger to a medium saucepan and bring to a boil over medium heat.  Reduce heat and allow to simmer for 45 minutes to an hour, until the mixture has reduced by half.  Strain and reserve ginger.  Wait until the mixture has cooled to room temperature before adding the honey, otherwise the heat will destroy many of its beneficial enzymes.  Store in a glass jar and keep refrigerated. 

This “syrup” is really just a ginger decoction, so it will be watery.  The honey will make it thick enough to coat a spoon, but if you want it thicker, you will have to use sugar instead.  Or simply add more honey.

A tablespoon or two taken straight will definitely help clear stuffy nasal passages.  This stuff is pretty potent, so be careful if you’re not too fond of spicy things!

There are an unlimited number of ways to use this syrup.  One of my favorites is a tablespoon added to a cup of elderberry tea, it’s delicious and full of nature’s best medicines.  I’ve also been adding it to water, just a splash for a burst of flavor.  It’s a nice alternative to lemon water or ACV water (also a nice addition to either).  You can add it to seltzer for homemade ginger ale.  Be creative!

 

Candied Ginger Recipe 

Reserved ginger from syrup

Granulated sugar (approx. 1 cup)

After straining syrup, spread slices on a drying rack or sheet pan lined with parchment paper.  Once they have dried slightly, toss them in sugar to coat.  Allow to cool, then then toss with sugar to coat each piece.  Store in an airtight container.

Those who make their syrup with sugar will undoubtedly have a sweeter, more candy-like product. Keep in mind that ginger is still very spicy – this candy has a definite kick.

You can eat it on its own, chop it into baked goods, add it to oatmeal (with cinnamon!) or granola, or even use it as a little digestive support after meals.

This is one of those simple kitchen projects that feels surprisingly rewarding. With very little effort, you end up with two delicious things that can be used in all kinds of ways.

And honestly, anything that makes ginger easier to use is something I’m happy to keep around!

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