ginger_syrup
Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
|
ginger_syrup [2024/01/14 19:57] jforbes |
ginger_syrup [2024/01/14 19:57] (current) jforbes [Notes:] |
||
|---|---|---|---|
| Line 1: | Line 1: | ||
| ====== Ginger Syrup ====== | ====== Ginger Syrup ====== | ||
| - | Adjust the sugar and water ratio. | + | **Adjust the sugar and water ratio:** |
| * Make it richer with 2 parts sugar and 1 part water | * Make it richer with 2 parts sugar and 1 part water | ||
| * Back off on the sweetness with a straight 1:1 mix. | * Back off on the sweetness with a straight 1:1 mix. | ||
| Line 25: | Line 25: | ||
| * To make straining easier, slices or chunks of ginger are better. Grated fresh ginger will work, but you will need to finely strain it to remove all of the pieces. | * To make straining easier, slices or chunks of ginger are better. Grated fresh ginger will work, but you will need to finely strain it to remove all of the pieces. | ||
| - | |||
| * Ginger syrup is excellent with other types of sugar, especially raw and brown sugars. | * Ginger syrup is excellent with other types of sugar, especially raw and brown sugars. | ||
ginger_syrup.1705280241.txt.gz ยท Last modified: 2024/01/14 19:57 by jforbes