ginger syrup storage

I have seen one recipe saying that ginger syrup can be stored for 1 week in the refrigerator and another article saying that it can be stored for up to a year in the refrigerator. Which is correct?

I can certainly see keeping it for a few weeks in the fridge, but a year?

spinynorman99 wrote:I can certainly see keeping it for a few weeks in the fridge, but a year?

I read some articles on the web which say that the quality of ginger syrup degrades very quickly. It is apparently only good for a week or two.

Hi,

I had two unmarked jars in the refrigerator. One was ginger syrup leftover from making candied ginger and the other was used peanut oil waiting to fry another day. Both jars had been in the refrigerator for several weeks, both looked like chilled peanut oil. To tell the difference, one might need to sniff the contents.

I made falafel batter, which we cooked as we wanted it. My Dad was home alone. He decided to make himself some falafel. He ran into a wee problem: the oil in the fryer was boiling. He decided plop the balls that never quite fried into the vat. Whatever glop the falafel emerged as he ate.

Yep, my Dad attempted to fry falafel in ginger syrup. He said the texture was weird, but the taste was delicious.

I'm inclined to believe ginger syrup can last quite a while in the refrigerator. I have mixed it with soda water with ice for a drink. I have contemplated making ice cream with it, though I have not yet. Rene G had the experience at Matchbox of a cook pouring a glaze of ginger syrup over an unfrosted Old Fashioned apple fritter. He reported it was very good.

Regards,

I can imagine the flavor perhaps declining slightly over time, but with the amount of sugar you use, it's unlikely anything could live in the syrup.

Wait a minute. I made some ginger syrup about 8 months ago, and I forgot about it. Let me go check.

Okay -- eight months out, fresh as the day I made it, and no discernible change in the fiery nature of the ginger.

Of course, now that I've remembered I have it, it won't last much longer.

Cathy2 wrote:Hi,

I had two unmarked jars in the refrigerator. One was ginger syrup leftover from making candied ginger and the other was used peanut oil waiting to fry another day. Both jars had been in the refrigerator for several weeks, both looked like chilled peanut oil. To tell the difference, one might need to sniff the contents.

I made falafel batter, which we cooked as we wanted it. My Dad was home alone. He decided to make himself some falafel. He ran into a wee problem: the oil in the fryer was boiling. He decided plop the balls that never quite fried into the vat. Whatever glop the falafel emerged as he ate.

Yep, my Dad attempted to fry falafel in ginger syrup. He said the texture was weird, but the taste was delicious.

I'm inclined to believe ginger syrup can last quite a while in the refrigerator. I have mixed it with soda water with ice for a drink. I have contemplated making ice cream with it, though I have not yet. Rene G had the experience at Matchbox of a cook pouring a glaze of ginger syrup over an unfrosted Old Fashioned apple fritter. He reported it was very good.

Regards,

Your falafel story is pretty funny. I tried ginger syrup today on top of french toast (which was made with grand marnier). It was pretty good.

Well, mine (homemade) has been in there for weeks (meaning at least a month) and it doesn't seem to have suffered too much. I always mix it (with various things for drinks) so I can't say what it tastes like "straight," but I'm in the "probably for quite a while category."

Gypsy Boy wrote:Well, mine (homemade) has been in there for weeks (meaning at least a month) and it doesn't seem to have suffered too much. I always mix it (with various things for drinks) so I can't say what it tastes like "straight," but I'm in the "probably for quite a while
category.

I am guessing that mine should last for a least a couple of weeks given that I boiled the ginger for 3 hours. It took that long for the sugar to reach the target temperature. Maybe I did not have the heat on a high enough setting.