Use the scraps leftover from making Pickled Ginger to make Ginger Syrup. I adjust the measurements in relation to the amount of scraps that I have. The ginger syrup is an ingredient in our Dragon Noodle Sauce and is the basis for making homemade gingerale. It's also a specialty item in a number of cocktails and to sweeten iced tea. If it is in my refrigerator, I always find a use for it.
Sometimes, I make the ginger syrup with just the scraps, water and sugar. Other times, I infuse the mix with the flavors of lemongrass, cracked whole nutmeg, vanilla beans, star anise, lemon peel and jalapeno.
1. Mince ginger nubs. If using, cut vanilla bean in half, scrape inside and then chop the vanilla bean; reserve and then add it all to the sugar syrup, when ready.
2. In a stainless steel saucepan, combine water and sugar and stir over medium heat until sugar is dissolved. Add ginger scraps and any additional ingredients from the list of add-ins. Bring to a boil, then reduce heat to low, and let mixture bubble for about 10 minutes. Turn off heat, and let sit for several hours or overnight. Strain syrup into a glass jar and discard solids.
3. Refrigerate until ready to use.