Crystallized Ginger Ginger Syrup Ginger Sugar
Discover the ultimate trifecta of ginger goodness with this "Crystallized Ginger, Ginger Syrup, and Ginger Sugar" recipe! This versatile recipe transforms fresh ginger root into three delightful components: spicy-sweet crystallized ginger perfect for snacking or baking, a vibrant ginger syrup ideal for cocktails and mocktails, and fragrant ginger-infused sugar to elevate your desserts and beverages. With just three main ingredients—ginger, sugar, and water—and simple techniques like simmering and coating, you’ll create a trio of homemade staples full of bold, aromatic flavor. Ready in under two hours with minimal prep, this recipe ensures you're never without a touch of warming, zesty ginger magic in your kitchen.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams fresh ginger root
- 500 grams granulated sugar
- 500 milliliters water
- 100 grams extra granulated sugar (for coating crystals)
Directions
Step 1
Peel the ginger root using a spoon or vegetable peeler and slice it into thin, uniform slices (about 2-3mm thick).
Step 2
In a medium saucepan, bring the water and granulated sugar to a boil over medium heat, stirring occasionally, until the sugar fully dissolves.
Step 3
Add the sliced ginger to the syrup mixture and reduce the heat to low. Simmer gently for about 60 minutes, or until the ginger slices become translucent and tender.
Step 4
Using a slotted spoon, remove the ginger slices from the syrup and arrange them in a single layer on a wire rack set over a baking sheet to catch any drips.
Step 5
Allow the ginger slices to cool for 10-15 minutes until they're tacky but not wet. Toss them in the extra granulated sugar to coat them evenly, then transfer them to a clean rack or parchment paper to dry completely (about 6-8 hours or overnight). This is your crystallized ginger.
Step 6
Pour the remaining syrup into a clean, airtight container. Let it cool completely before sealing and storing in the refrigerator. This is your ginger syrup.
Step 7
Once the crystallized ginger has dried, any sugar left over from the coating can be stored as ginger sugar. If desired, pulse it briefly in a food processor for a finer texture.
Step 8
Store the crystallized ginger in an airtight container at room temperature and enjoy as a snack, garnish, or baking ingredient.
Nutrition Facts
| Serving size | (1357.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2504.8 |
| Total Fat 2g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 47.7mg | 0% |
| Total Carbohydrate 645g | 0% |
| Dietary Fiber 5g | 0% |
| Total Sugars 604.2g | |
| Protein 4.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 70.4mg | 0% |
| Iron 1.5mg | 0% |
| Potassium 1037.5mg | 0% |
Source of Calories