Ginger-Infused Sekanjabin Syrup
Ginger-Infused Sekanjabin Syrup marries sweet sugar, tangy vinegar, and fresh minced ginger into a brisk, aromatic concentrate with a gentle heat. Dilute with ice-cold water for a cooling summer refresher or drizzle lightly over shaved ice and fruit for a bright, palate-awakening treat.
- Prep10 mins
- Cook10 mins
- Serves20
- DifficultyEasy
- 1
In a large saucepan over high heat, bring the sugar and water to a boil; continue boiling for 2 to 3 minutes.
- 2
Remove from heat, then stir in the vinegar and the ginger.
- 3
Let the mixture cool to room temperature.
- 4
Pour the mixture through a fine-mesh sieve into a sterile container, discarding the solids.
- 5
Store at room temperature.
- 6
Mix 1 part syrup with 4 to 5 parts water; serve cold over ice if you like.
- Calories 163.8 kcal Moderate
- Protein 0.01 g Low Source
- Carbs 42.72 g Moderate
- Total Fat 0.0 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 3.02 mg Low Source
- Fiber 2.19 g Low Source
- Sugar 41.47 g High
- Added Sugar 1.24 g Low Source
- Calcium 0.72 mg Low Source
- Iron 0.05 mg Low Source
- Potassium 4.66 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.06 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.