Ginger syrup is actually a handy item to use in any cooking.
Ginger has various health benefits like warming the body from the inside, so why not incorporate ginger or this syrup into your daily life?
A popular syrup that can be used for hot ginger drinks such as chai, and ginger soy latte, or as an ingredient for gingerbread.
Ginger pickled syrup can be used without waste, such as candied ginger.
This homemade ginger syrup has a rich flavor while mixing sliced ginger with sugar pulls the water through the cell walls (called an osmosis process).
It is the “natural ginger syrup” literally, and you can use it as syrup after heating up to make it last longer.
However, we need lots of ginger to get a certain amount of ginger syrup, so we like to add some water.
Other reasons why we want to heat the natural ginger syrup are to thicken the syrup and to add the flavors of spices.
You don’t have to put spices if desired.
Also, one of the effects of gingerol in ginger roots is warming up your body. Indeed, it is because gingerol transforms to shogaol when gingerol is heated.
- Is Ginger Syrup Good For You?
- How Long Does Homemade Ginger Syrup Last?
- What Do You Use Ginger Syrup For?
- It’s Good To Use Honey Instead Of Sugar
- Spice Up Homemade Ginger Syrup
- TIPS FOR FRESH GINGER PREP
- HOMEMADE SPICY GINGER SYRUP
- EASY GINGER-ORANGE VINAIGRETTE
- EASY MISO & Peanut Butter SALAD DRESSING
- YOU MAY ALSO LIKE…
Is Ginger Syrup Good For You?
Ginger contains a component called “gingerol ” and it turns to “shogaol” once the ginger is cooked.
Gingerol has the effect of warming, thus, ginger syrup, which is made by simmering fresh ginger, is perfect for winter or a well-conditioned room with an air-conditioner in the summer season when the body gets too cold.
Ginger can be expected to boost blood circulation, so it may help the metabolism in the body and may improve the internal organs.
It also has the effect of suppressing the action of active oxygen and improving discomforts such as fatigue and the onset of colds.
Ginger can expect to be anti-inflammation, and ease a sore throat.
If you incorporate ginger into your diet, you will be able to maintain your health from the inside out!
Ginger, and ginger syrup are well-known for relieving upset stomach and nausea or morning sickness in pregnancy.
Yet, ginger syrup has high calories and high carb levels since it is made of sugar (or honey), so it is better to consume 1-2 tbsp of ginger syrup daily.
How Long Does Homemade Ginger Syrup Last?
Once you make sweet cozy spiced ginger syrup, this ginger syrup can be refrigerated for up to two weeks.
When you canned this syrup, consume it within 6 months.
What Do You Use Ginger Syrup For?
Ginger syrup can be used simply for adding to tea, milk, hot/cold/carbonated water, and making cocktails, besides, it can be used in pretty much any cooking (of course, baking).
Simply, use ginger syrup instead of using sugar or honey.
Make easy Asian ginger dressing by substituting ginger syrup for sugar (or honey) in this recipe.
It’s Good To Use Honey Instead Of Sugar
It is also recommended to use honey instead of sugar.
However, honey spoils faster than ginger syrup made with sugar, so it’s better to make a small batch that can be consumed within 3 days.
Spice Up Homemade Ginger Syrup
Ginger syrup can be simply made with fresh ginger, sugar or honey, and water.
Yet, do you want a little extra profit to add some spice to your classic ginger syrup?
Moreover, the ginger syrup will be much more delicious as spicing up!
- Star Annis
- Black peppercorn
- Bay leaves
- Dried red hot chili pepper
TIPS FOR FRESH GINGER PREP
- Get organic fresh ginger roots
- Wash with scrub and rinse thoughtfully. Dry ginger well.
- Ginger skin can bring extra rich flavor to the syrup, however, peel the skin if desired.
- Discard discolored or wilted parts and skin.
- Slice ginger rather than grating or chopping up since these ways may easily bring an unpleasant flavor to the syrup.
In 1907, Nishio Shoten began selling scrubbing brushes called KAMENOKO TAWASHI in Japanese, and these TAWASHI have been loved for over 100 years.
Kamenoko Tawashi is made with carefully selected palms and is tremendously durable and effective it is said that “Kameko Tawashi lasts three times longer than other products.”
High-quality scrubbers handmade by Japanese craftsmen.
If it gets greasy, simply wash TAWASHI with formed dish soap thoughtfully.
When you are concerned about germs, pour over boiled water or dry it in the sun.
It’s better to hang TAWASHI to keep it if possible.
HOMEMADE SPICY GINGER SYRUP
- 7 oz ginger
- 7 oz raw cane sugar/ brown sugar
- ½ lemon
- 2 cinnamon sticks *or 1 tbsp of cinnamon powder
- 4 whole cloves
- 2 star annis
- 1 dried red chili pepper, unseeded
- 2 cup water
- (Prepare ginger) Wash and rinse chunks s of ginger thoughtfully, then, dry well. Thinly slice up ginger with a knife or a slicer. You can peel or leave the skin on.
- In a small saucepan, add sliced ginger and sugar. Mix them well and let them sit for 1-2 hours until the sugar dissolved and the ginger juice comes up.
- Add water and all spices to the saucepan. Squeeze the fresh lemon juice out of the 1/2 lemon, and throw the lemon after squeezing into the saucepan.
- Over medium-high heat, bring the water to a boil, then reduce the heat to low.Continue simmering for 20 minutes while stirring occasionally.*Add a little extra water if needed. Turn off the heat and let the syrup cool.
- Starin to remove the sliced ginger and spices and transfer the ginger syrup to a clean glass jar.
- Store the ginger syrup in a fridge, it'll last for 2 weeks.
EASY GINGER-ORANGE VINAIGRETTE
- ¼ cup freshly squeezed orange juice
- ¼ cup extra virgin olive oil
- 4 tbsp homemade spiced ginger syrup
- 2 tbsp mild vinegar
- 2 tbsp Dijon mustard
- 2 tbsp Japanese mayo or your choice of mayo
- ¼ TSP natural salt
- ¼ TSP freshly ground black pepper
- minced dill *optional
- Make homemade spiced ginger syrup in this post.
- Put all of the dressing ingredients into a small bowl and whisk really well until the dressing becomes well-combined like french dressing. You can use a blender/ chopper/ food processor if desired.
- Transfer to a jar or bottle and store in the refrigerator for up to 2 days. Shake well before serving.*Make the dressing without mayo, it'll last for up to a week.
- Use up the dressing to marinate the meat and make them super-tender.
EASY MISO & Peanut Butter SALAD DRESSING
- 1 food processor/ chopper/ mixer OR a large bowl and a whisk
- 2 tbsp peanut butter OR sesame paste (tahini/NERIGOMA)
- 2 tbsp Red or Yellow miso paste
- 3 tbsp raw cane sugar/ homemade ginger syrup OR 1½ tbsp of honey
- 3 tbsp mild vinegar OR freshly squeezed lemon juice
- 4 tbsp purified water
- 2 tbsp sesame oil
- 1.5 tbsp toasted white sesame seeds
- ½ TSP freshly grated ginger *Optional
- 1 tbsp dark soy sauce *Optional
- Whisk together all ingredients until a creamy dressing with a food processor/ a vegetable chopper/ a mixer OR a whisk in a large bowl. **Cuisinart CSB-179 Smart Stick Variable Speed Hand Blender
- Store refrigerated for up to 2 weeks.
- Make the savory stir-fried rice noodle dish to use this dressing!*RECIPE
USE UP HOMEMADE DRESSINGS
Homemade salad dressing unfortunately has a short shelf life in a fridge: likely 1,2 days to 2 weeks depending on the ingredients.
In this post, I’ll discuss how long your homemade dressing will last and recipe ideas to use us up and turn it into a delicious dish.
For example, marinate chicken in GINGER-ORANGE VINAIGRETTE overnight to get super tender chicken for baking or grilling!
Not only the dressing, but I also remake this “stir-fried rice noodle” dish with the grilled chicken marinated in GINGER-ORANGE VINAIGRETTE and MISO & Peanut Butter SALAD DRESSING!
One of the kitchen gadgets that I am very happy to buy is definitely this hand blender set.
Versatile and durable.
I like being able to adjust the speed blender although it was a little tricky for the first use. (I recommend reading the instructions before use! LOL)
It is absolutely a time saver to make the creamy dressing!
INCLUDED: 3-cup chopper/grinder, chef’s whisk, 2-cup mixing/measuring cup!
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HOMEMADE KOJI MISO PASTE
Traditional Japanese miso paste with simple 4 ingredients, a simple process. This miso paste recipe makes for a great mild yellow miso using koji rice.
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