GlacÚ Ginger

Ginger in the gloopy
GlacÚ in the jar


Uses up the ginger left over from the ginger rum recipe.



  1. Put the sugar and water into a pan and bring it to the boil.
  2. Boil for a further 20 to 30 minutes, stirring only occasionally, until it is quite gloopy.
  3. Add the ginger and bring the lot back to the boil.
  4. Pour into an air-tight container, leaving any crystalline sugar behind.
  5. Keep for at least a week before using to let the sugar soak into the ginger slices.
The glacÚ ginger can be used as an extra ingredient for vanilla cookies with.  When you've used the ginger, don't throw away the syrup!  It's a lovely gingery-rummy syrup that can be poured on ice cream or used as a drizzle instead of lemon syrup when making a drizzle cake.

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