I love ginger ale. And having homemade ginger syrup on hand is a great way to ensure I can enjoy a glass whenever the mood strikes. But the syrup isn’t only for ginger ale; it can also be added to desserts, baked goodies, cocktails and juices. It’s easy to make, so give it a try. Oh, and the leftover ginger can be crystallised!
I’m always looking out for special offers on ginger ale. It’s definitely one of my favourite soft drinks, and I could drink it everyday. For ages now I’ve been meaning to try making my own syrup, which I can then mix with club soda or sparkling water to create a homemade version. And at last, here it is.
I tried two versions. The first turned out quite sweet for my liking, but delicious all the same. The second turned out pretty strong, which is perfect for my tastes, but might be a tad on the spicy side if you’re not especially keen. I’ll list both so you can choose the best for you. The quantities are quite small, so you can try it out, see how you like it and then use the recipe as a base and make any adjustments you want in order to get to your ideal level of sweet vs. spicy. The great thing about homemade syrups is exactly that. You can play around with the recipes until you reach the perfect combination for your own palate.
Now the pieces of ginger that are left don’t need to go in the bin. They can be coated in sugar, left to dry out a bit and made into crystallised ginger for a yummy (and seriously spicy) snack, or for chopping and adding to baked goods. So no waste!