One pot gives you two pantry treats. The syrup goes in seltzer for homemade ginger ale, or in tea, cocktails or drizzled on fruit. The ginger slices left behind become chewy candied ginger, which keeps for months. Baby ginger makes the most tender candied ginger you’ll ever eat.

Makes about 1 1/2 cups syrup and 1 cup candied ginger · 1 hour, plus drying overnight

Ingredients

  • 8 ounces baby ginger
  • 2 cups water
  • 1 1/2 cups sugar, plus about 1/2 cup more for coating

Directions

  1. Rinse the ginger and slice it into thin coins, about 1/8 inch thick. No peeling needed.
  2. Put the ginger and water in a pot and simmer 15 minutes to soften it.
  3. Stir in 1 1/2 cups sugar. Keep simmering gently, stirring now and then, until the ginger looks translucent and the liquid is syrupy, 25–35 minutes.
  4. Strain, saving the syrup in a jar. Let the syrup cool, then refrigerate.
  5. While the slices are still warm, toss them in the extra sugar. Spread them on a rack or parchment and let them dry overnight until they’re no longer sticky.

Storage: The syrup keeps 3–4 weeks in the fridge. The candied ginger keeps several months in an airtight jar at room temperature.

How to use them:

  • Homemade ginger ale: 2 tablespoons syrup in a glass of seltzer over ice, with a squeeze of lime.
  • Tea: Stir a spoonful of syrup into hot tea instead of honey.
  • Baking: Chop candied ginger into cookies, scones or muffins, or sprinkle it over yogurt and oatmeal.
  • Snacking: Candied ginger on its own, or dipped halfway in melted dark chocolate.