I know. These don’t look like much. If anything, it looks like a sad bowl of Turkish apricots. But TRUST me. This ginger syrup and candied ginger is amazing! The syrup adds a beautiful sweet heat to drinks and makes a fun, unique topping for ice cream and yogurt. And the candies are addictive!
(Nothing against Turkish apricots by the way – love them too.)
It’s funny – my first memory of ginger is actually a semi-traumatic experience I had when I was a child. I was 4 or 5 and my dad and I were shopping at the DeKalb Farmers Market (a huge permanent market in Atlanta where I still shop 30 years later!)
Both of us tried ginger and we couldn’t stand it. The details are fuzzy – was someone giving out samples of fresh ginger? Candied ginger? Did my dad just break off a little piece to taste?
I don’t know.
I just remember feeling so deeply wronged – how could someone subject innocent me, waist-length pigtails and all, to this awful stuff? I wanted to cry.
But just look at me now. Over the years I’ve grown to love ginger! You might even say I’m a ginger fanatic, always making ginger tea and slipping ginger into my stir-fries. I love how it warms me up and invigorates my digestive system.
So, here is how you do it:
- ½ cup thinly sliced ginger
- ⅔ cup sugar (I use an unrefined sugar such as coconut or sucanat)
- ⅔ cup water
- FOR GINGER SYRUP: Combine the ingredients in a small saucepan and bring to a simmer, stirring as the sugar dissolves. Continue to simmer uncovered for about 30 minutes, stirring occasionally, or until the liquid reduces by about half. Cool to room temp and store in the fridge.
- FOR CANDIED GINGER: Don't toss the ginger pieces - they taste great already. If you'd like to dehydrate them, place them on parchment paper in a baking pan on very low temperature. I set my oven to 170.
- Watch them and flip them over after about 1 hour. In about 2 hours you'll have candied ginger!