Crystallised Ginger

Crystallised Ginger


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About this recipe: This takes some time to prepare but is extremely good. I use it for ginger ice cream. It is also perfect to decorate a Christmas cake. I also use the ginger syrup in other puddings or to flavour a sauce.


Makes: 50 g crystallised ginger

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

Prep: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. In the meantime, put some ice cubes in a large bowl, and put the ginger in ice. 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 100g 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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