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Home Cooking 11

The "heat" of ginger

MattLan | Feb 6, 201508:15 AM

I want to make a good, naturally spicy ginger simple syrup. I've tried it a couple times but it never has enough "bite". I simply take about 3-4 thumb-sized pieces (and I have big hands) of fresh ginger, smash it, then steep it in a cup of sugar/cup of water mixture for a couple hours. Am I cooking it too long? Does the heat tend to go away the longer you steep it?

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