Fresh ginger syrup is great to have in the fridge. Use it to spice up drinks, make ginger ale, combine with thyme and use as a glaze next time your roast a chicken. Also great to drizzle over pancakes, ice cream or fruit salad. Makes about 2 cups.


225g of fresh ginger, unpeeled
4 cups (1L) water
2 cups (400g) sugar
pinch of salt



Cut the ginger into thin slices. Then chop into smaller pieces.

Place the ginger along with the water, sugar and salt in a non reactive saucepan. Heat to a boil, then reduce the heat to a steady simmer, and cook for 45 minutes to 1 hour.

Let cool, then strain the syrup through a fine-mesh strainer. Store the syrup in the fridge, covered, and the syrup should keep for at least 2 weeks.

To make ginger soda: Fill glasses 1/3 full of syrup, add fresh lemon or lime juice and ice, then fill to the top with sparkling water or tonic water. Stir gently and garnish with slice of lemon or fresh mint.