Fresh ginger is a great ingredient to have on hand because it adds a warm, spicy flavor to recipes, and it can boost circulation, support digestion, and ease nausea. When I have extra ginger root, I preserve it by making syrups and crystallized ginger, or by dehydrating it.
I bring crystallized ginger on long road trips to help with motion sickness. My daughter and I get car sick very easily and eating some ginger helps us feel better. Ginger syrup can be used with peppermint or chamomile tea to help settle an upset stomach. I mix a little syrup with tinctures to help make them taste better.
Beyond its health benefits, ginger syrup adds a delicious spiceyness to teas, mocktails, or cocktails. I also love using it to make homemade gingerale.
Overview of Ginger Syrup and Crystallized Ginger Recipe
The recipe involves cooking fresh ginger and sugar with water to make a syrup. The leftover sweet ginger pieces are dried with an oven or dehydrator.
Equipment Needed
- Knife and cutting board
- Vegetable peeler
- Label & permanent marker
- Measuring cups
- Sterilized glass jars
Ingredients
- 1 cup fresh ginger (peeled and sliced thinly, against the grain)
- 1 cup sugar
- 3/4 cup water
Instructions Summary
Prep: Start by peeling the ginger and cutting it into thin slices. The thinner the slices, the more flavor they’ll release. You can also grate some pieces to make it extra spicy. Make sure you slice against the grain because the long fibers can make the ginger tough to chew.
Simmer: In a small pot, add the ginger slices, water, and sugar. Cover the pot and bring the mixture to a boil over medium heat. Once it boils, reduce the heat to low and let it simmer for about 20 minutes.
Strain: After 20 minutes of simmering, take the pot off the heat. Strain the syrup into a clean jar or bottle with a fine mesh strainer. Let the syrup strain for 20-30 minutes. At this point, you can toss the cooled ginger pieces in a bit of sugar and shake off the excess. This part is optional, and I often skip the extra sugar.
Dehydrate the ginger pieces with an oven: Preheat the oven to the lowest possible temperature. Arrange the ginger in a single layer on a baking sheet lined with parchment paper. Dry them for about 3-4 hours, until fully dried. Leave the oven door slightly ajar so the moisture can escape.
Dehydrate the ginger pieces with a dehydrator: Place the ginger on dehydrator trays in a single layer. Dry at 125°F for about 6-8 hours or until they are completely dry.
Store Ginger Syrup: Ginger syrup will last 1-2 weeks in the refrigerator if stored properly in a sterilized airtight container.
Store Crystallized Ginger: Dried crystallized ginger can last 2-3 months if stored in a sterilized airtight container in the fridge.
Long-Term Storage: Freeze the syrup and crystallized ginger and use within 6 months.
Additional Tips for Food Safety
- Dry Thoroughly: Make sure the ginger pieces are fully dried before storing to prevent mold.
- Airtight Storage: Always use an airtight container to avoid moisture exposure.
- Sterilized Jar: Sterilize your container to avoid contamination.
- Visual Check: If the ginger shows signs of mold or an off smell, discard it.
How to sterilize your Mason jar or glass jar
- Wash the jar with hot soapy water and rinse thoroughly.
- Boil water in a large pot. Add a metal Mason jar ring to the bottom of the pot.
- Once the water is boiling, carefully lower the jar into the pot and have it rest on the metal ring.
- Let the jar sit in the boiling water for about 10 minutes to sterilize it.
- Use tongs to remove the jar from the boiling water and place it on a clean towel or drying rack.
- Let the jar air dry completely or dry it with a clean towel.
Ginger Syrup and Crystallized Ginger Recipe
Equipment
- Knife and cutting board
- Vegetable peeler
- Label & permanent marker
- Measuring cups
- Sterilized glass jars
Ingredients
- 1 cup fresh ginger peeled and sliced thinly, against the grain
- 1 cup sugar
- 3/4 cup water
Instructions
- Start by peeling the ginger and cutting it into thin slices. The thinner the slices, the more flavor they’ll release. You can also grate some pieces to make it extra spicy. Make sure you slice against the grain because the long fibers can make the ginger tough to chew.
- In a small pot, add the ginger slices, water, and sugar. Cover the pot and bring the mixture to a boil over medium heat. Once it boils, reduce the heat to low and let it simmer for about 20 minutes.
- After 20 minutes of simmering, take the pot off the heat. Strain the syrup into a clean jar or bottle with a fine mesh strainer. Let the syrup strain for 20-30 minutes. At this point, you can toss the cooled ginger pieces in a bit of sugar and shake off the excess. This part is optional, and I often skip the extra sugar.
Dehydrate the ginger pieces with an oven
- Preheat the oven to the lowest possible temperature. Arrange the ginger in a single layer on a baking sheet lined with parchment paper. Dry them for about 3-4 hours, until fully dried. Leave the oven door slightly ajar so the moisture can escape.
Dehydrate the ginger pieces with a dehydrator
- Place the ginger on dehydrator trays in a single layer. Dry at 125°F for about 6-8 hours or until they are completely dry.
Storage
- Store the ginger syrup and ginger pieces in sterilized glass containers with air tight lids and refrigerate.
Notes
Disclaimer: Many herbals are considered to be generally safe, although there are circumstances when you should not take a particular herb. I am providing a brief and general overview of these herbs for educational purposes only.
References
Lien, H. C., Sun, W. M., Chen, Y. H., Kim, H., Hasler, W., & Owyang, C. (2003). Effects of ginger on motion sickness and gastric slow-wave dysrhythmias induced by circular vection. American journal of physiology. Gastrointestinal and liver physiology, 284(3), G481–G489. https://doi.org/10.1152/ajpgi.00164.2002
