![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/08\/Ginger-Syrup.png\")
Ginger Syrup<\/p>\nGinger Syrup<\/p>\n
Use for a variety of cocktails, such as moscow mule, lemon drop, or rose sangria.\u00c2\u00a0 Make ginger tea, on pancakes, sweeten lemonade or coffee.\u00c2\u00a0 Try a bit in\u00c2\u00a0 rice or quinoa while it cooks, to make a marinade or glaze for proteins or to flavor a homemade kombucha.<\/p>\n
1 C. thinly sliced fresh ginger root<\/p>\n
1 cinnamon stick (optional)<\/p>\n
2 C. water<\/p>\n
\u00c2\u00bd \u00e2\u20ac\u201c 1 C. sugar or honey<\/p>\n
<\/p>\n
Combine ginger, cinnamon stick (if using), water, and sugar (if you are using honey, it will be added later) in a small saucepan and bring to a boil. Reduce heat to a simmer until the liquid has reduced by half, about 30-45 minutes. Strain out the ginger. If you used sugar, then your syrup is finished and you can skip to storage. Let the syrup cool to room temperature, then stir in the honey (if using). Store in a glass jar in the fridge. The syrup will keep for a month or more. Yields about 2 C. of finished ginger syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ginger Syrup Use for a variety of cocktails, such as moscow mule, lemon drop, or rose sangria.\u00c2\u00a0 Make ginger tea, on pancakes, sweeten lemonade or coffee.\u00c2\u00a0 Try a bit in\u00c2\u00a0 rice or quinoa while it cooks, to make a marinade or glaze for proteins or to flavor a homemade kombucha. 1 C. thinly sliced fresh ginger root 1 cinnamon stick (optional) 2 C. water \u00c2\u00bd \u00e2\u20ac\u201c 1 C. sugar or honey Combine ginger, cinnamon stick (if using), water, and…<\/p>\n