Ginger Syrup
Ginger Syrup is a sweetener with no alcohol in it, not yet used in a drink on this site.
Making it
refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Sold, and usually much milder than a fresh one. Commercial bottles are built to keep, which means less raw root and more sugar.
Composition
Derived from the ingredient records — The sugar is stated as the sucrose the recipe dissolves. The root itself is strained out and contributes nothing measurable. Every figure here is derived from the ingredient records this recipe names, not measured in a bottle: mass and volume are summed over the lines and the density falls out of the two. The method is worth one check - a one-to-one syrup comes out at 1.228 g/ml against the 1.230 published for a 50% sucrose solution at 20 degrees, a difference of 0.15%. It is marked estimated because a derivation is not a measurement.
Used in these drinks
most firstNothing on the site uses this yet. It is here because a preparation or a drink names it.
Method
3 steps · 1h 7mGrate the 120 g fresh ginger coarsely, skin and all. Peeling costs flavour and buys nothing here, because none of it stays in the bottle.
Warm the 250 ml water with the 250 g granulated sugar until clear, then stir the grated root through and take the pan off the heat.
Leave to steep as it cools, then strain through a fine sieve, pressing the pulp to get the syrup back out of it.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count — a preparation is made once and then measured out of.