Blog, Recipe Box, Sweet Stuff Recipes
Recipe Box: Ginger Citrus Syrup
Amber Shehan • January 16, 2014
Sometimes, I get squirrely. It usually hits me on the third day straight home from work, and even sooner if I’m left home alone with no one to talk to but the cat. My particular brand of squirreliness means that I’ll be in the middle of doing something and be seized with an immediate desire to…
Sometimes, I get squirrely.
It usually hits me on the third day straight home from work, and even sooner if I’m left home alone with no one to talk to but the cat.
My particular brand of squirreliness means that I’ll be in the middle of doing something and be seized with an immediate desire to put things in jars and cover them with booze. Or I will suddenly realize that I have just enough random ingredients and sugar to make a gallon of mead, or in this case, throw together a really tasty syrup.
It might mean that my laundry didn’t get done or that my sink is half-full of dishes, but why fight inspiration? Not every experiment in the kitchen works (oh, cheese…) but this particular experiment turned out to be quite nice. I hope you enjoy it!
Ginger Citrus Syrup
Like most of my recipes, this is quite easily modified! I used what I had on hand, so if you have two lemons and no lime, or just oranges, or whatever, give it a try anyway!
- Thumb of Ginger
- Sugar (measuring comes later)
First, zest the fruit. I don’t have a zester, so I just use a thin, sharp paring knife to cut the peel away from the white inner pith, and then mince the peels. Mince the ginger – no need to peel it in this recipe.
Juice the unpeeled fruit and set it aside. I put the mushy leftover fruit into a jar and covered it with white vinegar to make a citrus cleanser.
Measure the amount of juice, and pour it into a saucepan. Double that measurement and add that amount of sugar to the pan. (1 cup of juice = 2 cups sugar)
Add the minced ginger and peels to the pan and stir. Bring it to a boil over medium heat, and then simmer on low until peels begin to look translucent.
Remove the pan from heat for about 10 minutes, and strain. Pour the syrup into a glass bottle, label it, and once cool, store it in the fridge.
Now…since we haven’t yet thrown anything away, I am loathe to toss these sugared peels. They aren’t cut thick enough or simmered long enough to make candied peels, so what?
I threw those peels and ginger into the dehydrator, and once they are dry, I’m going to grind them up and add dried peppers and salt to make a citrus spice blend! See how it turned out here:
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