Homemade Ginger Syrup (for Ginger Ale)

makes 1.5 quart of syrup
–>to make a standard light soda,
use 1.5 oz of syrup to 8 oz of carbonated water

* use organic ingredients
and super-fresh spices wherever possible

1 1/2 cup (about 6 ounces) grated fresh ginger
10 whole cloves
2 t ground Vietnamese Cinnamon
4 whole black peppercorns
1/2 t freshly ground nutmeg
1 t full-butter cocoa powder
1 split vanilla bean
1 med Granny Smith Apple, sliced very thin
1 med lemon, sliced thin
pinch salt
1/4 c Blackstrap Molasses
1/4 c mild honey
3 c brown sugar
3 c white sugar
6 c boiling water

  • Using a small muslin spice bag, self-sealing tea bag, or small cheesecloth round, make a bag of spices that contains your broken vanilla bean, cloves, cinnamon, peppercorns, cocoa, salt, and freshly ground nutmeg.  Tie or seal the bag tightly.
  • Put your water on to boil in a large, wide pot.  Add grated ginger, apples, spice bag and lemons to the pot and allow to boil for 10 minutes.  Reduce heat and allow ingredients to simmer for an additional 45 minutes.
  • Remove the spice bag.
  • Add molasses, honey, sugar and brown sugar to the pot and stir over low heat until completely dissolved.
  • Turn off the heat and cover the pot with cheese cloth and a loose fitting lid and set aside to cool for 6 hrs.
  • Strain syrup into bottles and seal tightly.  Keep chilled for up to a week.

Suggested uses:

Ginger Ale:  1.5 oz Ginger Syrup + 8 oz carbonated water

Ginger Brew: 1.5 oz Ginger Syrup + 4 oz apple cider + 5 oz carbonated water

Jamaican Bobsled:  1 oz Ginger Syrup + 1 oz dark rum + 3 oz soda over 6 oz vanilla ice cream

Ginger-Lime Rickey:  1 oz Ginger Syrup + 1 oz lime juice + 1 oz citrus vodka + 8 oz carbonated water + lime twist garnish

Hot Ginger Spice Cup: 1 oz Ginger Syrup + 4 oz hot apple cider + 1/2 oz lemon juice + 1 oz Southern Comfort + 1/2 cream + dusting of fresh grated nutmeg (heat apple cider w/ syrup and lemon j; stir all but cream together; float cream on top; dust with nutmeg)

Spice Girl: 1.5 oz Ginger Syrup + 4 oz unsweetened cranberry juice + 4 oz merlot (or other sweet red wine) + 2 strawberries, quartered + 1 t lime juice + lime twist garnish

Spiced Chai:  1.5 oz Ginger Syrup + 3 oz very hot double strength tea (black, green, chamomile, or rooibos) + 3 oz room temp light cream

Frozen Cherry Spice:  2 oz Ginger Syrup + 6 oz pitted tart cherries + 1 oz lemon juice + 1 oz orange juice + 3 oz ice + 1 oz cherry flavored vodka + 3 oz light cream (half and half) — puree together in a blender and pour into a tall milk-shake glass with a cinnamon stick garnish

Ginger Lemonade: 2 oz Ginger Syrup + 1.5 oz lemon juice + 8 oz carbonated water + crushed ice in a tall glass

Gingered Carrots: 1.5lbs carrots, sliced thin and steamed + 2 T (real) butter + 4 oz Ginger Syrup + 1/2 t kosher flake salt — steam carrots then toss in salt, butter and syrup and allow to marinate for 10-15 minutes before serving in a warm oven.

Stuffed Baked Sweet Potatoes: Steam or bake whole sweet potatoes until tender.  In a skillet, Saute 2 strips of bacon (chopped) per potato until crisp.  Remove bacon and lightly toast 1/4 c of chopped fresh peanuts per potato in the bacon drippings.  Add bacon back to the pan + 1/4 c Ginger Syrup + 2 T heavy cream per potato and bring back to a sizzle.  Fill each cracked sweet potato with a generous 1/2 c (or more 😀 ) of the filling.

Autumn Carrot Soup: 1 lb carrots sliced thin + 1 lb carrots shredded + 1/2 c sweet vidalia onions sliced thin + 1/2 c red or orange bell pepper minced fine + 2 T butter + 6 c boiling water + 2 t salt.  Reduce by 1/3.  Boil until veggies are just tender.  Add 1 c Ginger Syrup + 2 c light cream.  Season w/ salt/pepper/ground cinnamon to taste.

Pumpkin Pudding: 1lb can of pumpkin puree + 6 lg beaten eggs + 1/2 c Ginger Syrup + 1/2 c heavy cream + 1/2 t salt.  mix ingredients and pour into 1/2 c ramekins (should make 8.)  Bake in preheated 425-degree oven in a water-pan for 10 minutes, then reduce heat to 365.  Bake  30+ minutes until toothpick comes out clean.  Remove from water bath to a metal sheet pan and Sprinkle each with brown sugar and ground cinnamon and torch to form a creme-brulee type shell.  Serve with vanilla sugar-wafer cookies or ginger snaps.

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