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Ginger-Bay Syrup

The delicate fragrance of bay leaves is lovely with ginger. "I add this syrup to a cup of English Breakfast tea," Grace Parisi says. It's also delicious with club soda or in hot toddies.


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  • Total Time:
  • Servings: Makes 2 1/2 cups

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  • 3/4 cup thinly sliced peeled fresh ginger (from one 4-inch piece)
  • 2 cups sugar
  • 1 fresh bay leaf
  • 1/4 cup fresh lemon juice
  • 4 slices of candied ginger


  1. In a food processor, chop the ginger and sugar; transfer to a saucepan. Add 2 cups of water and bring to boil, stirring to dissolve the sugar. Add the bay leaf and simmer over moderate heat until slightly thickened and reduced to about 2 1/2 cups, 20 minutes. Add the lemon juice and simmer for 1 minute. Let cool, then strain into a small pitcher, pressing on the solids. Pour the syrup into small bottles and add the candied ginger.

Make Ahead

The syrup with candied ginger can be refrigerated for up to 4 months.

Contributed By Published December 2011

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