Crystallized Ginger,Ginger Syrup & Ginger Sugar

Leila Rockwell


I got this recipe off of the computer and it is by Rita--on October 29, 2004. I read some of the reviews and they all are postive. Here is the site:


★★★★★ 1 vote
yield 1 pint
10 Min
1 Hr 40 Min
Stove Top


10 oz
fresh ginger, blemish free
2 c
1/4 c

How to Make Crystallized Ginger,Ginger Syrup & Ginger Sugar


  • 1Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a mandoline slicer will give you uniform slices with ease and quickness.
  • 2Toss sugar and ginger together.
  • 3In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
  • 4Stir over low heat occasionally for 1 and 1/2 hours.
  • 5The ginger will become translucent and the sugar will crystallize on the edge of the pan.
  • 6Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
  • 7Place in an air tight container out of heat and light.
  • 8The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes
  • 9And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

Printable Recipe Card

About Crystallized Ginger,Ginger Syrup & Ginger Sugar

Course/Dish: Other Desserts
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American