Easy Crystallised Ginger

    1 day 45 minutes

    Crystallised Ginger is a very versatile ingredient although it takes a little while to prepare. Use it for ginger ice cream, decorating cakes, in puddings, or to flavour a sauce.

    2 people made this

    Serves: 50 

    • 50g fresh ginger, peeled and cut into 3mm slices
    • 100g caster sugar for the syrup
    • 50g caster sugar for dusting

    Preparation:10min  ›  Cook:35min  ›  Extra time:1day drying  ›  Ready in:1day45min 

    1. Bring a saucepan full of water to the boil. Add the ginger slices and return to the boil for two minutes.
    2. Put some ice cubes in a large bowl, and remove the ginger from the boiling water and put on the ice. When cool, return to the boiling water, and repeat the process four times.
    3. After the fourth time, start making the syrup. On a low heat, mix the 100g caster sugar and 100ml water in a saucepan.
    4. Once the sugar has dissolved, add the ginger and cook for 15 minutes. Put the ginger on a cooling rack and let it dry for at least 24 hours.
    5. The next day, roll the ginger in caster sugar. That’s it!!

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