How To Make Ginger Syrup

Ginger root is obtained from the rhizome of Zingiber officinale, a tropical plant native to Asia.

Fresh or dried, ginger root is used as a spice and food preservative in Indian, Japanese and Chinese cuisines. The dried root is used to make teas, syrup, tinctures and infused oils.

Ginger is a spice obtained from 10-month old roots of a perennial tropical plant original to Asia. Ginger is well known for its warming and carminative properties and is widely used in Ayurveda. The herb is also a popular flavoring in many Indian, Chinese and Malaysian cuisines we discussed it earlier.

As a member of the Zingiberaceae family, ginger is related to cardamom and turmeric. These spices are frequently used together in traditional Asian dishes, most notably in masala spice mixes, tandoori seasoning blends and curries.

Ginger is sharp and spicy, blends well with  cinnamon, cumin, turmeric and other warm spices.

Safety: Do not take the essential oil of ginger internally unless supervised by a health professional. Ginger should not be used in those who have peptic ulcers. Consult your health care provider before beginning use of any herb.

Now let us make Ginger Syrup 

Materials:

2 cups water
2 cups sugar
2 pieces fresh gingerroot about 8-10 inches long, peeled and cut into “coins”

Combine water and sugar in a saucepan; bring to a boil. Add ginger, reduce heat and simmer for 30 minutes. Strain, reserving syrup in a glass container with a lid. Store in the refrigerator and use within 4 weeks.

Use in The Golden Gingered Whiskey and the Spiced Sparkling Wine holiday cocktail.