Difference between revisions of "Ginger Syrup"
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* 1 [[vanilla bean]], split lengthwise | * 1 [[vanilla bean]], split lengthwise | ||
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# Place 1 cup [[water]], [[granulated sugar|sugar]], and [[ginger]] in small saucepan. | # Place 1 cup [[water]], [[granulated sugar|sugar]], and [[ginger]] in small saucepan. | ||
# Scrape seeds from [[vanilla bean]] into pan; add bean. | # Scrape seeds from [[vanilla bean]] into pan; add bean. | ||
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# Cover and refrigerate [[ginger]] and syrup separately. | # Cover and refrigerate [[ginger]] and syrup separately. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
[[Category:Ginger Recipes]] | [[Category:Ginger Recipes]] | ||
[[Category:Vanilla bean Recipes]] | [[Category:Vanilla bean Recipes]] | ||
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Latest revision as of 16:40, 16 July 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
Procedures
- 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.
