Brown Sugar and Ginger Syrup
Brown Sugar and Ginger Syrup

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, brown sugar and ginger syrup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Ginger simple syrup is a popular—and easy—drink sweetener that adds a little spice to a variety of cocktail, tea, and coffee recipes. The proportions in this recipe add a bit more sweetness against the spice. Ginger Tea with Brown Sugar Dates Jujube and Lemon Recipe Winter Chinese food cooking 红糖红枣姜茶.

Brown Sugar and Ginger Syrup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Brown Sugar and Ginger Syrup is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook brown sugar and ginger syrup using 6 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Brown Sugar and Ginger Syrup:
  1. Make ready 100 grams Ginger
  2. Make ready 120 grams Brown sugar
  3. Prepare 40 grams Mizuame
  4. Prepare To make it even easier (The method and tips are in the last half of the recipe)
  5. Make ready 1 Ginger
  6. Make ready 1 enough to cover the ginger Brown sugar

Homemade Ginger Syrup For Ginger Ale, Sugar Free Ginger Syrup Recipe (printable), Orange Margarita With Ginger Syrup And Lime. Substitute with granulated brown sugar or palm sugar if brown slab sugar is not available. Tofu Pudding with Ginger Syrup dessert is commonly enjoyed warm but you can chill it for a refreshing sweet treat. Serve it warm during the colder months and chilled during the summertime.

Steps to make Brown Sugar and Ginger Syrup:
  1. Finely julienne the ginger. If the skin bothers you peel it off first. Slicing the ginger is fine too, but if you julienne it more juice will come out easily.
  2. Put the ginger, brown sugar and mizuame in a bowl and mix. At first there may seem to be too much brown sugar, so you may wonder whether it will turn into syrup…
  3. …but if you leave it for a while, the juices come out of the ginger and it turns into a brown sugar syrup. Mix up up occasionally and wait until the brown sugar dissolves completely (1 to 2 days).
  4. If you are going to use it all up right away you're done. Just make sure that the ginger doesn't poke up above the syrup (to prevent it from molding).
  5. If you want to keep it for a while, after plenty of ginger juices have been exuded, heat up the syrup to disinfect it. If you do this it's a good idea to have the mixture in a heatproof container to begin with.
  6. If you mixed it up in a heatproof container, put it in the microwave and heat it through until it's bubbling to kill off any bacteria. Watch it so that doesn't bubble over.
  7. You can transfer it to a pan and heat it through that way too.
  8. You can leave the ginger in the syrup, or take it out. If you are taking it out, it's easier to do so when the syrup is hot and not so sticky.
  9. The amount of juice that comes out depends on the ginger, but if you use the amounts indicated in this recipe you should end up with a light syrup which won't solidify easily even when refrigerated and is easy to use.
  10. If you prefer a thick syrup, reduce the amount of ginger, or reduce the syrup a little by heating it. The syrup in the top photo uses a bit less ginger.
  11. This is the brown sugar syrup that I used as reference for the ratio of ingredients. Cookpad user La Lande's "Homemade Brown Sugar Syrup That Won't Re-Crystallize (Cinnamon Flavored)" - - - https://cookpad.com/us/recipes/146188-homemade-brown-sugar-syrup-that-wont-re-crystallize-cinnamon-flavored
  12. Easy version: Use whatever amount of ginger you like, and enough brown sugar to bury the ginger. You can make it in the same way as above. (It's easy, but less likely to re-crystallize.)
  13. The flavor will change depending on the ratio of ginger to brown sugar. You can use the ratio you like, but if there's too much brown sugar it is more likely to crystallize.
  14. One Cookpad user made "Sake lees drink with brown sugar and ginger syrup". - - https://cookpad.com/us/recipes/146187-sake-lees-hot-drink-with-brown-sugar-ginger-syrup
  15. "Ginger In Honey (for tea)" -is easy and delicious too. - - https://cookpad.com/us/recipes/146201-ginger-in-honey-for-ginger-tea

Place in a air tight container out of heat and light. This low carb ginger syrup is so versatile that you can use it to flavor cocktails, tea, soups, curries, and even baked goods! Since I made this low carb ginger syrup for the sugar free Moscow Mules recipe I posted a couple of weeks ago, I have used it in so many delicious ways that I thought it. Ginger adds so much to any meal. Ginger syrup and candied ginger can, luckily, be made at the same time.

So that is going to wrap it up with this special food brown sugar and ginger syrup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!