Monday, November 5, 2012

Ginger-Peppercorn Drink Syrup

I bought some ginger syrup one time at World Market.  I loved it, but not it's price, so I decided to make it at home.  This is a versatile simple syrup that's great in mixed drinks, as an ingredient in a warm fall drink, and even drizzled over pumpkin pancakes or waffles.

You may leave the peppercorns out, if desired, but I think they really make the ginger flavor pop.  As a bonus, remove the slices of ginger from the syrup and let cool on some parchment paper, then eat plain, use to flavor homemade fermented drinks (kombucha or kefir), or use as candied ginger in recipes.

Ginger-Peppercorn Drink Syrup (Simple Syrup)

2 ounces fresh ginger, peeled and thinly sliced
1 cup white sugar
1-1/2 cups water
1 to 2 teaspoons whole black peppercorns.

Combine all ingredients in a medium saucepan over medium heat. Simmer, stirring constantly until the sugar dissolves. Continue simmering for 30 to 40 minutes or until the syrup has a strong gingery aroma. Remove from heat; cool completely. Transfer to a glass bottle and store in the refrigerate.

Makes 2 to 2-1/2 cups.

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