Ginger syrup takes about forty minutes and keeps for a long time. It is warm and gently spicy, good in tea or spread on toast. Cooked too long it turns thick and hard to pour into the bottle.
This one simmers for 30 minutes with the lid ajar, and the longer it goes the thicker it gets. The edge of a spoon scrapes the ginger skin off with little waste, though the skin can stay on.
This batch weighs about 530g, at roughly 25 calories per 100g.
Method
Scrape the skin off 100g fresh ginger with the edge of a spoon to waste as little as possible, then cut it into thin slices, or leave the skin on.
Stir 180g kOBE Monk Fruit Blend into 250ml water and heat until it dissolves completely.
Add the sliced ginger and simmer for about 30 minutes with the lid partly on. The longer it simmers, the thicker the syrup.
Let it cool, lift out the ginger, strain the syrup and pour it into a clean dry bottle.
Tips
Sealed in the fridge, the syrup keeps for up to 3 months.
It works in tea, spread on bread, or stirred into a salad dressing.
Mature ginger gives a warm, spicy syrup, while young ginger leaves it faint and flat.
kOBE Monk Fruit Blend has a light cooling finish, clearer in a cold drink than a hot one.
A completely clean, dry bottle keeps the syrup longer, since moisture left inside spoils it quickly.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.