You’ll want to use about 1-inch of ginger per 8 to 12 ounces of water, so make as much or as little tea as you want to. Bring the water to boil, then lower the heat to a simmer.
And because it’s super concentrated and already strained, you will get even more ginger flavor but without those woody ginger bits in your broth! Finally, you can use this low carb ginger syrup as an extract in cakes, breads, cookies and even frostings to bring a punch of ginger to almost any baked good or dessert.
Bring the mixture to a boil over high heat. Reduce the heat as necessary to maintain a gentle simmer. Simmer for five minutes (or up to 10 minutes, if you want extra-strong tea). I usually think it’s pungent enough at five minutes. Pour the tea through a fine sieve to catch all of the ginger.
This sugar free ginger recipe is the key to your keto holiday recipes. Enjoy nibbling on a piece or make cookies and cakes with it. Candied ginger is a staple in Christmas cooking but for those of us looking for a sugar free life can be a tempting treat we should not indulge in.