Difference between revisions of "Ginger Syrup"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:World Recipes" to "Category:North American cuisine") |
||
| Line 21: | Line 21: | ||
# Cover and refrigerate [[ginger]] and syrup separately. | # Cover and refrigerate [[ginger]] and syrup separately. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Ginger Recipes]] | [[Category:Ginger Recipes]] | ||
[[Category:Vanilla bean Recipes]] | [[Category:Vanilla bean Recipes]] | ||
[[Category:Recipes that need photos]] | [[Category:Recipes that need photos]] | ||
Revision as of 15:24, 31 March 2012
Description
Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Ingredients
- 1 cup water
- ½ cup sugar
- 5 tablespoons matchstick-size strips peeled fresh ginger
- 1 vanilla bean, split lengthwise
Directions
- Place 1 cup water, sugar, and ginger in small saucepan.
- Scrape seeds from vanilla bean into pan; add bean.
- Stir over medium heat until sugar dissolves.
- Simmer 2 minutes; remove from heat.
- Let stand at room temperature 1 hour for flavors to blend.
- Strain syrup into small bowl.
- Chop ginger.
- Can be prepared 1 day ahead.
- Cover and refrigerate ginger and syrup separately.
