Crystallised Ginger

Step 3 Cooking

I added ~ 1 LB of sugar and enough water to "cover" the ginger (it has a tendency to float).

The sugar & ginger were brought to the boil and simmered gently until the lumps looked translucent, i.e. no longer white-ish and opaque. This took ~ 3 hours, during which time the chunks shrank and the sugar syrup reduced to ~ half the volume. The sugar syrup was not cooked to the point of caramellisation.

The syrup was separated with a sieve and kept for future use (home-brew)

Comments

[{tauney}]

mmmm...beer and ginger? delicious!

[lemonie]

It'll be in the next brew... L

[ausphoenixrising]

it's been an age - how did the brew turn out, i find that whole concept rather exciting :)

[lemonie]

It had a touch of ginger, but I was just using the sugar - I can't touch the stuff unless it's been fermented...

L