In a small heavy-bottomed saucepan, combine the Redpath® Golden Yellow Sugar, lemon juice, water, and salt. Place over medium-high heat and bring to a boil, stirring to dissolve sugars.
Add the minced ginger, strips of orange zest, and cayenne pepper. Reduce heat to medium-low or low and simmer for 5 minutes. Remove from heat and cover to allow the flavours to infuse; 15 minutes.
Place the slightly cooled syrup into the fridge to chill completely; 20 to 30 minutes.
Use a fine mesh sieve to strain the chilled ginger syrup into an airtight container, such as a mason jar. The sweet and spicy ginger syrup will last for up to a month stored in the fridge.
*Orange zest can be substituted with the zest from any citrus fruit.
*Zest citrus fruits before slicing and/or juicing. Any excess zest or strips of zest can be wrapped in plastic wrap or placed into a small airtight container and stored in the freezer for future use.
*Use this syrup on any seasonal and/or ready-made fruit salad or prepared cut fruit (e.g. orange or grapefruit segments, pineapple, apple, berries, melon). Arugula, any leafy greens, and/or nuts can also be added in addition to the fruit.
*The ginger syrup can be used to flavour tea, sparkling water, smoothies, lemonade, or cocktails. It can also be drizzled over oatmeal, yogurt, or pancakes and used to moisten cake layers.
*Redpath Simply Raw™ or Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the undertones of caramel will be more subtle if using Simply Raw™. Using Dark Brown Sugar will impart a more caramel-forward flavour and darker colour to the syrup.