Knobby and gnarly fresh ginger can be a little intimidating to use. But it packs a wallop of flavor- there’s just no substitution for it. Fresh ginger has a very thin skin that can easily be removed by scraping with the edge of a spoon or the back side of a knife. Scraping makes it easy to remove the skin from all the knobs and bumps without the excess waste that comes from using a knife or vegetable peeler.
One of our favorite uses for fresh ginger is ginger syrup– we make it in batches and always keep a jar in the refrigerator. Jamie loves to mix it with bourbon, Brooke (occasionally puts down her Sancerre and) enjoys it with vodka and even Parker enjoys a “mocktail” of ginger syrup and soda water (or ‘bubblies’ as she calls it).
- 1 piece ginger, peeled
- 2 cups water
- 1.5 cups granulated sugar
- 1 lemon, zested and juiced
- Chop the peeled ginger and place it in a medium saucepot with the water and ginger. Bring the pot to a boil, then reduce the heat and cook at a simmer for 5 minutes.
- Remove the pot from the heat and stir in the lemon zest and juice. Cool completely at room temperature and strain into a jar. Refrigerate, tightly sealed up to 6 weeks.