Not sure what to do with the leftover juice pulp from your ginger shots? Turn it into this ginger-infused maple syrup. It's spicy and subtly ginger-flavored and the perfect addition to pancakes, salad dressing dressings, stir-fries, and more.
If you like reusing juice pulp in recipes as a zero-waste approach to juicing, you may also like these juice pulp waffles.
Why you'll love this recipe
- This ginger-infused maple syrup is so easy to make. It takes 2 minutes and is a great way to use juice pulp instead of throwing it away.
- You can use ginger-infused maple syrup in savory recipes such as sauces (especially Asian-inspired sauces), marinades, stir-fries, and salad dressings.
- You can also use it in sweet recipes such as a fruit salad, as a topping for overnight oats, or pancakes.
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Ingredients
- Maple syrup: I'd recommend using a medium-range maple syrup for this recipe for good flavor but note that some might get lost during the straining process.
- Ginger juice pulp: Use pure ginger juice pulp (by juicing other ingredients after juicing the ginger) or use the pulp from this ginger shots recipe made from ginger, orange, and lemon.
Note I'm using juice pulp from a slow juicer which is typically a lot drier than juice pulp from a centrifugal juicer.
How to make ginger-pulp-infused maple syrup
STEP 1: Infuse. Add the ginger juice pulp and maple syrup to an airtight container. I like these small Weck jars. Place it in the fridge for 7 days. Don't leave it out on your kitchen counter to prevent fermentation.
STEP 2: Strain the maple syrup through a fine mesh strainer. Press the ginger with a spoon to extract as much maple syrup as possible. Store the ginger-infused maple syrup in the fridge. Use within 4-6 weeks.
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The recipe
Ginger-Infused Maple Syrup (Juice Pulp Recipe)
Ingredients
- ¼ cup (40 g) ginger juice pulp see notes
- ¾ cup (250 g) maple syrup
Instructions
Prep. Add the ginger juice pulp to a lidded glass jar. Pour in the maple syrup and give it a good stir. Close it airtightly.- Infuse. Let the maple syrup sit in the refrigerator for 7 days.
Strain. Pour the mixture through a fine-mesh sieve and press out the ginger with a spoon to extract as much ginger-infused maple syrup as possible. Transfer it to a clean glass container (or back into the maple syrup bottle if you saved it).- Storage. Store the maple syrup in the refrigerator. Use it within 4 to 6 weeks.
Notes
- Please note that I've only tested this recipe with the juice pulp from these specific ginger shots made from ginger, lemon, and orange. I would not recommend making it with the juice pulp of ginger shots that contain apple.
- Check out my juicing eBook for more juice and juice pulp recipes.
- Use code COOKINGWITHELO10 for 10% off Hurom juicers on the Hurom Europe website.
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