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Recipe Detail Page
Plum-Ginger Syrup
Summer 2016
Feel free to substitute any plums in season—yellow, red or damson, for example—as long as they’re ripe and fragrant. This syrup can be used to sweeten iced tea; or drizzle it over vanilla ice cream with sliced plums for a quick sundae.
Makes 1½ cups (375 mL)
2½ oz (75 g) fresh ginger
3 ripe black plums (about ¾ lb or 375 g), diced
1 cup (250 mL) water
1 cup (250 mL) granulated sugar
2 wide strips lemon zest
1 Peel ginger and finely grate on a rasp set over a small bowl. You should have about 3 tbsp (45 mL) of grated ginger and juice. Set aside.
2 In a large saucepan, bring plums, water and sugar to boil over medium-high heat. Boil 3 minutes. Remove from heat and add ginger and lemon zest. Cover and let stand 45 minutes.
3 Fine strain into bowl, pressing gently on solids to extract syrup; discard solids. Cool to room temperature. Transfer to a glass jar with lid. Refrigerate up to 1 month.
Makes 1½ cups (375 mL)
