Simple syrup can be used for cocktails to pancake syrup. A handful of ingredients for pure liquid gold. Our added ginger and vanilla makes this simple syrup special.
- 1 cup sugar
- 3/4 cup water
- 1/2 cup fresh ginger sliced into 1/8" coins
- 1 teaspoon vanilla extract
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Gently heat the water and sugar in a non-reactive pan to simmer, stirring until the sugar dissolves. Simmer for about 20 minutes. Do not let the mixture boil.
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Rinse and slice ginger into 1/8" coins or circles. It's not necessary to peel, see notes for more information. Drop ginger into water sugar mixture along with 1 teaspoon vanilla extract. Stir.
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Simmer for 15 more minutes to let the flavors meld. Remove from heat and let steep until completely cool.
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Strain out the ginger solids. Transfer simple syrup to a jar. You can make candied ginger with the leftover ginger solids, see post for instructions.
To Peel Or Not To Peel The Ginger: Peel ginger at the beginning of the simple syrup recipe if using for another recipe like candied ginger (see post for recipe) If not reusing the ginger after making the syrup then there is no need to peel it.
How To Store Simple Syrup: Mason jars, Weck jars or any wide mouthed glass container with a lid works well for the ginger simple syrup. I’ve used pretty glass jars with a small mouth, the only problem is sometimes the sugar crystallizes in the bottom of the jar and it’s hard to stir if the mouth is really small.
Store in covered container in the refrigerator for up to a month. Or add a half ounce vodka and then you can store at room temperature for up to 3 weeks.