And homemade syrup. Well. That just screams "go there". So I followed the scream...
There is something kind of soothing about taking this big gnarly THING and watching it get chopped into smithereens...
And the process of watching "chunks in water" transform into a thickened syrup (kind of like watching water boil, but slower). Much. Much. Slower.
Since I had three cups of this lovely ginger-sugar pulp, I went the extra step and candied the ginger & dried it on low heat in the oven to make "ginger chunks" (kind of look like granola clusters).
At the end of the day, one cup of plain seltzer was added to 1-1.5 Tbs of concentrated syrup to make a refreshing ginger ale drink.
The candied ginger now sits in a jar on my counter - ready to be pulverized in my mortar & pestle for recipes calling for ground ginger. Or to be steeped in hot water for a ginger "tea".
This one was a little bit of a project, but a worthwhile project to add to the "wow, I didn't know I could do that at home" list.
For the recipe, please follow the link to Joy the Baker. Because, other than 1.5'ing the recipe. I followed it. To the "T". For real.