Make this citrusy-sweet syrup up to three days ahead. It's also tasty swirled into unsweetened iced tea.
This recipe goes with Fresh Fruit Salad with Orange-Ginger Syrup
Yield: Makes 3/4 cup
- 1 cup sugar
- 1/2 cup water
- 2 tablespoons chopped fresh ginger
- 2 teaspoons orange rind
- 1/4 teaspoon lemon juice
- Cook all ingredients in a small saucepan over low heat until sugar dissolves. Bring to a boil; reduce heat, and simmer 1 minute.
- Remove from heat; let stand 15 minutes. Remove and discard ginger and orange rind. Cool syrup; chill 1 hour or up to 3 days.
- Note: Remove rind from an orange using a vegetable peeler or paring knife. Avoid the white, bitter pith as much as possible.
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