Ginger-Infused Simple Syrup

Use this recipe when making our Chocolate Petal Cake.

  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Weddings, Fall 2001


  • 1 1/2 cups sugar
  • 1 two-by-two-inch piece fresh ginger (about 2 ounces), peeled and thinly sliced
  • 1 1/2 cups water


  1. In heavy-bottom saucepan over high heat, stir all ingredients until sugar is dissolved. Bring to a boil. Reduce heat to medium; simmer 10 minutes. Remove from heat, let cool completely, and strain.

Cook's Notes

This recipe can be made two weeks in advance. Refrigerate in an airtight container.


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