Heavy sugar is another name for simple syrup.
I’m not trying to be difficult. I just enjoy the sound of these words…the v of heavy and the g of sugar just dig hanging out together.
Kinda like ginger and wintry holidays. Like the pepper and sparkle of homemade ginger ale.
A carafe of Ginger Heavy Sugar should be your BFF now that the holiday season has begun.
Let’s say Uncle Hockey and Aunt Fozz stop by for an impromptu holiday toast……get out the Ginger Heavy Sugar, limes, seltzer, swizzle sticks and rum.
Ahoy holiday mateys!
Let’s say your friend is dropping by who is off the ale/just doesn’t drink/pregnant…..grab your Ginger Heavy Sugar and seltzer and mix up a ginger ale.
Heavy sugar is typically made with sugar and water in a 1:1 ratio (i.e., one cup water to one cup sugar). I prefer a less sweet version so I use more water or less sugar depending on how you want to add it up.
I like the burn and sharpness of ginger so I use as much as 4 tablespoons of Ginger Heavy Sugar with seltzer for myself. If you want a more mellow soda try 2 tablespoons. You’ll still get heat without the fiery burn.
Ginger Heavy Sugar
quantity: 8-14 beverages
prep to finish: 15 minutes
- two 6 inch long hunks of ginger root
- 2 cups white sugar
- 3 cups water
Cut the ginger into manageable pieces so you can peel them like carrots.
Peel the ginger and chop it roughly. Throw it all in the bowl of a food processor or blender.
Add 1 cup of water. Puree for 2 minutes.
Strain the liquid from the solids into a medium saucepan. Press as much liquid from the ginger pulp as possible with the back of a large spoon and return the solids (pureed ginger/pulp) to the food processor.
Add the second cup of water to the food processor and puree for 2 minutes. Strain into the saucepan, adding to the first cup of liquid you strained. Keep the solids and return them to the food processor.
Last time. Add the remaining cup of water to the processor. Puree for 2 minutes. Strain into the saucepan. Don’t forget to press as much liquid as possible from the mash with the back of a spoon. Discard solids.
Bring your ginger infused liquid to a slow simmer in the saucepan. Add the sugar all at once and stir over low heat until the crystals have dissolved. About 2-3 minutes.
Pour into a carafe or pitcher. Chill the Ginger Heavy Sugar and then start mixing up beverages!
Will keep for one week in the fridge.
Aunt Fozzie’s Peppery Ginger Ale
- 2-4 T. Ginger Heavy Sugar (to taste)
- Squeeze of fresh lime juice
- sprig of mint/sliver of lime
*Note: If you have time put your glasses in the freezer and let them get nice and frosty.
Grab a tall glass frosty or otherwise. Add some ice cubes.
Spoon Ginger Heavy Sugar into glass. Fill with seltzer. Stir. Garnish. Enjoy!