Spicy Ginger Syrup
This vibrant, umami-packed sauce comes together in minutes. Serve it over grilled or roasted meats or to dress cold noodle salads or vegetables.
Gather Your Ingredients
Key Equipment
Before You Begin
Use this fiery syrup to spice up all sorts of beverages: Mix one part syrup and five parts seltzer and pour over ice to make a refreshing nonalcoholic ginger beer. Add lime juice and 2 ounces of vodka to your ginger beer and you have a Moscow Mule. Substitute dark rum for the vodka and it's a Dark and Stormy. The syrup also makes a nice addition to iced tea, hot cider, or a hot toddy. There's no need to peel the ginger.
Instructions
1.
Process sugar, ginger, salt, and pepper flakes in food processor until finely ground, about 1 minute, scraping down sides of bowl halfway through processing. Let stand for 5 minutes. Continue to process 1 minute longer, scraping down sides of bowl halfway through processing. Let stand for 5 minutes. Meanwhile, set fine-mesh strainer over medium bowl and line with double layer of cheesecloth that overhangs sides of strainer. Transfer ginger mixture to prepared strainer and let drain until liquid no longer runs freely, about 5 minutes. Gather edges of cheesecloth and squeeze to extract as much liquid as possible. Discard pulp. Stir in vinegar. (Syrup can be refrigerated for up to 2 weeks.)
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