This recipe is part of a menu Chef Ming Tsai created for Epicurious's Wine.Dine.Donate program. Use this syrup to make his Blue Ginger Gimlet.
Recipe information
Yield
Makes about 27 ounces
Ingredients
7 3/4 cups (about 4 pounds) sugar
4 1/2 cups fresh ginger, peeled and cut into 1/8-inch slices (about 3 large hands)
Preparation
In medium saucepan over high heat, combine 4 1/2 cups water, sugar, and ginger and bring to a boil. Reduce heat to low and simmer, uncovered until syrupy and reduced by half, about 40 to 45 minutes. Strain into medium bowl, cover with plastic, and refrigerate until cool, about 1 hour.
