This syrup is made using the reserved liquid from making Candied Ginger.
I had exactly 1 cup of ginger water left over from the ginger candy.
I returned it to the pot and added 1 cup of sugar, including the sugar I’d used to roll the ginger pieces in.
I also added 3 drops of almond extract, you could omit the extra flavoring, or use another extract. Brandy would be nice, but I think I’d use a bit more than 3 drops.:)
Bring everything to a boil, stirring to dissolve the sugar.
Reduce to a low simmer. Cook for 25 – 35 minutes.
Warm up a glass jar under hot running water.
Pour hot syrup into jar and leave uncovered on counter until completely cooled. Syrup will thicken as it cools.
Add lid and store in fridge.
This syrup has endless possibilities! Use it on ice cream, in tea, as flavoring in cookies and cakes, or of course on pancakes.
It’s got a pretty potent kick!