Another recipe. I know. But this is a good one, mostly because it’s a twofer – not only do you get candied ginger, you also get ginger syrup.
I had never eaten crystallized ginger before, but decided to make it at home anyway. It’s delicious, but I am wondering why I decided to make such a painful snack. These babies be spicy.
This was the recipe I followed, written by Megan at Brooklyn Farmhouse. The blog doesn’t look like it’s updated anymore, but lots of recipes are still up.
It’s easy peasy stuff – peel and thinly slice the ginger root, and dump it into a pot with sugar and water. Boil for an hour, then strain it and let it dry on a piece of parchment paper dusted with sugar.
The leftover syrup can be stored in a bottle and kept in the fridge for a year. And lemme just say…it makes a damn fine ginger ale when combined with some sparkling water. Or stirred into a cup of tea.
I have big plans for these, besides snacking. Ginger chopped up and mixed into molasses cookie dough, anyone?
See you in a few days for Photo Friday!