Ginger Syrup

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Baby ginger is harvested before the roots develop the thick, fibrous roots were used to seeing in the grocery store. Tender and packed with zippy flavor, baby ginger can be substituted easily in your favorite recipes, no peeling required! 

Ginger syrup is a versatile way to enjoy baby ginger in a cocktail or in tea, iced or hot. Use your imagination and the suggestions below, and you’ll find a wide variety of ways to enjoy this delicious syrup. 

INGREDIENTS
4-5oz fresh baby ginger root 
1/2 cup Carriage House Farms honey
A pinch of salt
1 Tbsp apple cider vinegar 

DIRECTIONS
Gently wash ginger root under cool running water, rubbing off any loose bits. Be sure to separate and clean between the root clusters, where soil may be hiding. 

Combine all ingredients in a blender, and process on the highest speed until smooth. For clearer cocktails you may choose to strain the syrup at this point, through cheesecloth layered in a fine mesh strainer, squeezing to extract as much syrup as possible. We prefer to use the syrup as-is, for maximum ginger flavor. Store syrup in a sealed jar in the refrigerator for up to 2 weeks. Shake jar before using.  

Using ginger syrup:

  • 2 parts ginger syrup + 5 parts seltzer = non-alcoholic ginger beer

  • Moscow Mule: add the juice of half a lime, 2oz vodka and crushed ice to your ginger beer

  • Dark and Stormy: swap dark rum for the vodka

  • Kentucky Mule: swap bourbon for the vodka

  • Add a few tablespoons to a glass of iced tea - particularly good with a sprig of mint!

  • Stir in to hot tea or a hot toddy

Jen LangdonCariage House FarmComment