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How to Make Ginger Simple Syrup | Cocktail Recipes
I'm going to show you how to make one of the best, most versatile, and most delicious ingredients for cocktails, ginger syrup. It's not nearly as hard as you think. So we're going to take a nice, big piece of ginger. I'm not even going to use all of it, just half of it and cut it up in sort of quarter size pieces. Just what's easier to process.
Even though I'm going to show you how to make ginger syrup, you can make simple syrups from almost any flavor, any fruit, vegetable, herb. All you're really doing is taking your normal simple syrup, sugar and water, and adding whatever flavor you want. Sometimes, you can just heat up the simple syrup and add the ingredient, like mint simple syrup. You just steep the mint. Sometimes, something denser like ginger, we're going to have to simmer and boil it first to really get that really spicy ginger flavor in there. Making fresh syrups like this and flavored syrups is one of the best ways to add variety to your cocktails. If you want to make, say, a ginger daiquiri or something, you just replace the ginger syrup with simple syrup and that's it.
So now we have sliced ginger. We're going to add this to the food processor. I didn't peel this ginger. You can; it gives it a little cleaner feeling, but I don't mind the robustness of the peel. I also think that peeling is a tedious step. It's optional either way. It will make a good product. Now we just coarsely chop this. Great sound. I've got to get the last pieces. There we go. Mm, delicious.
All right. So I've got my measuring cup and the pot that I'm going to put this over the stove with. So I like to do about one part ginger to one and a half parts water. Let's get all of that in there, and, again, it's always a good idea to have your rag on hand because any time we're in the kitchen or making stuff with cocktails, a mess is probable.
All right. Let's see. What have we got? Okay. So that's about one and a half cups of ginger, so one and a half parts of that is going to be two and a quarter cups. Math is also a skill you might want to have when making cocktails. Simple math, not like pre-calc or anything, which is when I just went off the rails. I was good up until pre-calc, and then never again.
So you kind of eyeball this, I mean, about two and a quarter cups of water. Now what we're going to do is we're going to simmer this. We're going to bring it to a boil and simmer it for about 30 minutes so that the liquid reduces and really soaks up that ginger flavor. So now that I've simmered my ginger for about 30 minutes or so and reduced it, I'm going to strain out all of that ginger. We've got the strainer here, and it's always good to have a trash can handy so that you can do this.
Now we're just going to make regular simple syrup with this. Pretend that this is your water, in this case, your ginger water, and we're going to do one part ginger to one part sugar. That's a cup, so I'm going to add one cup of sugar. And again, you can eyeball this. That's just about two cups, a little under, but I think it'll be plenty sweet. And since you just took it off the stove, it should be good and hot. Make sure you use glass, of course, with this, but It will dissolve right into the sugar, and you will be done.
That is how you make ginger syrup.
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Eeeek don't throw all that beautiful ginger in the trash! I make the syrup and stem ginger as well! Peel the ginger, cut into bite-size pieces, cover generously with water, boil for 30 minutes. Take the ginger out, keep aside.
Measure the ginger water until you have 1 litre, pour back into the pan, add half white sugar, half light brown sugar. Then bring to a simmer and continute to simmer for 10 minutes until it thickens a bit. You then add back the cooked ginger and let the whole lot gently simmer for45 minutes. Now you can put your stem ginger into a sterilised jar, and add the syrup to fill up the jar to the top. Delicious and you're not wasting the ginger!
I get your point but he wants to make syrup. I either keep the residue for cooking other stuff but 90% of it ends up in the trash anyway. I made ginger candy once it was good but what I really need is as much syrup as I want.
I put the ginger roots into a juicer, then strain, then mix in a blender with 1 part ginger juice to 2 parts superfine sugar. We have to do this every week for my (NYC) bar. I hate doing it! Haha.
You just wasted the most concentrated part of the ginger by not squeezing it out of the strainer
You never mentioned if you washed it first using a brush which is the first step of making ginger syrup due to ginger being a root.
Such a small blender and has so much power. Where did you get it from? I want such one, too.
I find that boiling the ginger tends to weaken and muddle the flavor. I get a stronger and cleaner flavor by peeling the ginger, crushing it, pouring boiling water into it and allowing it to infuse for 5 minutes (crushing the mixture intermittently also helps). I've only done it with a few ginger quarters though. Peeling and crushing a big ass root such as this might get tedious but it's worth a try and you can really feel the difference.
That's not a ginger syrup
You lose so much of ur gingerwatter by not pressing it down when u seperate it from teh water if u pres it down u get a beeyer concentration so more flavor try it.
no point, it’s been simmered for 30 mins, so all the flavor has already been extracted. Also please use spellcheck next time
Niko Leven bro i’m belgian plus that comment was 4 years ago... plus i still think im right, the best flavors stay behind if u don’t press it, same with stocks that simmer for days. Anyway I’m sure if u don’t press all the water out that its still delicious
@@theteckdeckbrothers agreed
Woow you're doing awsm
In Peru have a ginger root too
you can also keep the ginger in slices and candy it if you don't want to throw it away :)
I now feel the need to go get a chunk of monster ginger like, now.
how much ginger we eat
nice
nice,, but after that how we drink it, hot or cold?
and could we add any fruit to it?
+حامده عابد You add it to a cocktail, or tea; I wouldn't advise drinking it by itself.
Diluted ginger syrup works good for some kind of digestion issues BUT try it ONLY according to medical advice
OMG you wasted all that ginger pulp! there is so much you could have done with that!
kickthespike what would you have done with the ginger pulp?
VideoGamerabc me personally would use the pulp by drying it and making ginger powder, or ginger beer, or add it into some of my favorite asian cuisine dishes.
Look lady, he is just teaching us how to make ginger syrup and not being a chef.
@@ThePassiontea 😆 lmao. I wouldnt throw it away.. also i will use less water so it wilö actuaööy be syryp
How long can it keep in the refrigerator?
About 1 month give or take
I am in fact super critical.
Seems like you should have a cook do the cooking on your cooking show.
IMO.
He's so clean cut and fresh looking I love it. Classy hipster vibes from him lol.
is it spicy?
Putting ginger root into anything with a motor is asking for the motor to be destroyed...
If choppee and grinded, it won't do any harm i guess
All that sugar sure looks healthy.😂
Sirup must be thick consistency , you make sweet ginger water.
I Want To Know The Shelf Life For Ginger Syrup
2-4 weeks
Until you get sick
Can u add less sugar into this?
If you want juice instead of syrup, sure.
The ginger he threw away could have made another batch.
Love your personality and video everything about it,, but that music sounds like the song is stuck in one space ,, please no for the love of God no music that killed it for me,, I will try one more of your videos but if the same music I cant stay :(
I am so glad someone else has a problem with that "background" music it's horrible
@@heatherlinton5057 I have what they call Misophonia , it is a true term for irritations to certain sounds , annoying music (not the good stuff ) , chewing sounds as in smacking , unneeded tapping , clicking of a pen over and over or the sound of paper being crumples endlessly any exterior sounds can trigger it , sometimes even constant movements that never stop from people around me can trigger the same reaction ,, I used to think I was the only person around that was like this till I found this was something real . But Misophonia or not this is annoying LOL ,I have learned to ask people what is that sound when it comes through on a phone conversation that has way to much background sounds in it , once i know I can make peace so to say with the sound when on phone with loud background sounds , and I have also learned to ask people to stop if they are tapping in a nice way before I blow up at them if i wait to long to ask then it may not come out to nice , sometimes it takes me time to connect to what the irritation is ,, but what i have noticed is when i do recognize the irritation and i ask a person to stop instead of them being understanding they are usually assholes about me asking them to stop LMFAO ,, anyhow you cannot win for trying ,,, , Look it up online under Misophonia , It blew my mind when I read about it ..really made me know that i was not so odd after all , I live in a very very quiet house alone now and so no issues LOL
Question: Where the HECK do you get that big of a root of ginger? Cause No where I go, Frys, Albertsons, Costco, Sprouts, Trader Joes, no where can I find a root this big... that is the biggest root i ahve ever seen! Anyplace special at all? I live in Arizona(Far WEST Side Close to White Tank mountains), so anyone know where i can get one this big, at least 15-20mi away from me?
in india we have lot of this size.
asian supermarkets normally have massive bits of ginger
I brought mines from Asian store, it was cheaper
Welcome to India, you could see even bigger ginger roots
It’s because you live in Arizona. I grew up in Texas and the ginger there is also small. When I moved to Chicago it was not only bigger, but much more vibrant and pretty. Idk why certain parts of the US get different foods, but they do.
why are you wasting all that ginger??? you're only 1 step away from making candied/crystalized/stem ginger!!!!
Oh man, let the reduction strainer drip over for a while, do something else, you dumped out a lot of the flavor.
Strange. Using a tiny knife, a tiny blender and not peeling the ginger..
This kid is cute!
to much wastage mate,,,,,
Can it replace alcohol as i’m sober
I excelled in math n flunked calculus
Tf
You don't know what you're doing
Sorry, but I think he should have washed the unpeeled ginger before cutting, etc. To each his own…I peel mine 👍🏻
You can clearly see that this man is not serious with his life
this isn't how it's done..
Sugar very good to your abs
Ugh the amount of ginger wasted
Omg, why don't Americans join the 20th (let alone the 21st) century and use scales?! Cups are so inaccurate and means more washing up
Why not just look for recipes that don’t involve cups? Problem solved.
This guy has such beautiful eyes! What is his name?