This variation on Mint Syrup is called for in our Asian Iced Tea recipe. With its exotic taste, this ginger syrup from author and former Gramercy Tavern managing partner Nick Mautone can be used as a replacement for Rich Simple Syrup in many recipes to add complexity and intensity to your drink. It can also be used as the sweetening base for a marinade, mixed with spices to make a paste for a moist rub, or combined with fruit for a quick dessert.
Game plan: This can be made up to 2 weeks in advance and stored in the refrigerator.
- 1 (3-inch) piece fresh ginger
- 2 cups granulated sugar
- 1 cup water
1Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.
2Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
3Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tightfitting lid, cover, and refrigerate until ready to use.
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