Ginger Syrup

Yield

Yield

1500 ml

Prep ingredients

• 940 g Old Ginger
• 904 g White Sugar

Instructions

Prep Time: 30 minutes Method: 1. Weigh out all ingredients 2. Wash ginger thoroughly 3. Juice ginger (skins and all) through vegetable juice 4. Fine strain juice and weigh out 5. Combine with white sugar in blender in a 1:1 ratio by weight 6. Blend at low speed for 3-4 minutes to dissolve sugar 7. Once sugar has dissolved, portion, label and refrigerate. Shelf Life: Sealed: 3 weeks Open: 1 week