Peel the pieces of ginger. Young, fresh ginger will have a softer peel in comparison to older ginger which may be harder and dry. The peel may have slight woody characteristics but the main reason for peeling is for aesthetics – creating a smooth syrup which is easy to pour.
Weigh 250 grams of peeled ginger. Use the pulse setting on your blender until the ginger is chopped into fine pieces. If you like a stronger and spicier flavour, simply add more ginger. You can also play with recipe by reducing the sugar content from the next step.
Pour in 1L of sugar syrup into a large pot and bring it to a simmer. Now add the finely chopped ginger to the syrup and continue to simmer for 15 minutes. You can easily notice the colour and flavour change in the ginger syrup after simmering.
Lastly, strain using a fine mesh strainer or a cheesecloth and pour into a bottle using a funnel. Will store for a few weeks but you can extend it’s shelf life by adding a shot or two of high proof rum.