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.
2 cups water
2 cups granulated sugar
2 cups ginger scraps, peels and nubs
1 to 2 lemongrass, pounded
1 whole nutmeg, cracked
1 vanilla bean, cut in half
2 star anise
peel of one lemon, minced
1 jalapeno, seeds removed and discarded
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.
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