Cooking: Ginger Syrup

Summer has arrived on the island, at least for this week, and my thoughts have turned to interesting, refreshing beverages to sip while we relax in the garden.

Ginger syrup, spicy, aromatic, and just a little hot, is a versatile thing to keep in the refrigerator. At its most basic, it is delicious mixed with club soda over ice, with or without a slice of lemon or lime. It's a great addition to any homemade lemonade recipe. How about sweet, iced tea with ginger syrup? Of course, when our weather turns cool and rainy again, which, this being the Northwest, it assuredly will between now and August, it's great in hot tea, too.

I'm also thinking of using it in sorbets, like blackberry or white peach. Adding it to the poaching liquid for pears...

Best of all, it's super-easy to make. Here's how.

Ginger Syrup

makes about 1 quart

4 Cups water

4 Cups sugar (use whatever sugar you like)

4 large "hands" of fresh ginger root (the ones I used were literally larger than my own hand)

In a non-reactive saucepan, combine the water and sugar and bring to a boil. Stir to make sure all the sugar is dissolved. Once it comes to a boil, reduce heat to medium and let it bubble for one minute.

While the syrup is bubbling, wash and slice the ginger into 1/4 inch slices. There's no need to peel it. After the syrup has boiled for one minute, add all the ginger (you should have at least 4 Cups of sliced ginger). Let the syrup simmer for 10 minutes, turn off the heat, and let it steep for another 15.

Strain the syrup through a fine sieve and discard the ginger (or add it to the compost). Let cool, then store in a glass jar in the refrigerator for up to a month.

We're going to have some with dinner to accompany BBQ ribs and homemade potato salad. I can't wait.