Ginger Syrup Recipe
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An easy ginger syrup recipe made from granulated sugar and slices of fresh ginger root. Use this homemade ginger simple syrup to spice up hot chocolate, cocktails, and ginger limeade. As a bonus, homemade ginger simple syrup keeps well in the fridge for several weeks, so you can have it at the ready whenever a ginger drink craving hits.
Why Make This Ginger Syrup?
I’m a devoted fan of any and all things ginger. As I wrote about when I published my candied ginger recipe, I adore fresh ginger, pickled ginger, ginger snap cookies, ginger chocolates, ginger truffles, and ginger hard candy. I love making gingerbread houses and simmmer pots. I also love ginger-y beverages. My all-time favorite cocktail is the Moscow Mule (made with ginger beer, vodka, and lime) but I won’t say no to gingerbread hot chocolate, ginger tea, cranberry ginger punch, or one of those mini cans of ginger ale, especially on a plane.
I also enjoy making my own ginger syrup. While you can buy store-bought versions, they’re pricy and often not readily available locally. And why bother, when, with just three ingredients and an hour or so in the kitchen, you can create a spicy homemade sweetener for sparkling water, coffee, tea, limeade, hot chocolate, and fancy mixed drinks.
Recipe Ingredients
To make ginger syrup, you’ll need two ingredients: granulated sugar and fresh ginger. You’ll also need 240 milliliters (1 cup) of water. To prepare the ginger, use a y-peeler or sharp paring knife to peel away the rough brown skin, then cut into slices, about 1/4 to 1/2-inch thick.
Selecting and Working with Fresh Ginger
This recipe will highlight the flavor of the fresh ginger you’ve chosen, so it’s important to start with a good-quality product. In most supermarkets, you’ll find fresh ginger root in the produce section, often located near the garlic bulbs or the fresh herbs. Look for larger pieces of ginger root, and avoid anything that looks dry or wrinkly—old ginger root can be stringy and difficult to slice and peel; it also lacks the flavor of fresh, young ginger. And if you cannot find good-quality fresh ginger in your regular supermarket, head to an Asian market to stock up. Do not use dried, ground, or candied ginger for this recipe. It will only work with fresh ginger.
Tools, Tips, and Tricks
- Gather your tools. To make ginger syrup, you’ll need a small or medium saucepan for simmering; a sharp paring knife or y-peeler to peel the ginger; and a heat resistant spoon to stir the syrup. You’ll also need a fine mesh strainer to remove the syrupy ginger.
- Remain alert during the straining step! Don’t make the too-common-kitchen-mistake of straining your freshly infused syrup directly into the sink.
- Repurpose the ginger. What to do with the bowl of syrupy ginger pieces? Discard these with food waste or compost. Or, toss in additional granulated sugar and arrange on a parchment-lined tray and allow to dry for an impromptu batch of crystallized ginger. (For a proper batch, see my candied ginger recipe.)
Ginger Syrup Recipe
- Total Time1 hour 15 minutes
- Yield330 ml (about 1 1/4 cups) 1x
An easy ginger syrup recipe made from granulated sugar and slices of fresh ginger.
Ingredients
200 grams granulated sugar (1 cup)
240 milliliters water (1 cup)
130 grams fresh ginger, peeled and sliced (4 1/2 ounces; about 1 cup slices)
Instructions
In a medium saucepan, combine the water and sugar over medium-high heat, stirring gently until sugar dissolves.
Stir in the sliced ginger.
Bring to a boil, then reduce heat to medium low. Simmer for 10 minutes.
Remove saucepan from heat. Cover with a lid and allow ginger to steep in the sugar syrup for 1-1 1/2 hours, or until completely cool.
Pass through a fine mesh strainer. Discard the ginger.
Use ginger syrup as desired. Store in an airtight container in the refrigerator for up to 3 weeks.
- Prep Time: 15 minutes
- Steeping Time: 1 hour
- Category: and Chutneys, Jams, Sauces
- Method: Stovetop
How to Use Ginger Simple Syrup
I love the versatility of this recipe. You can use it as a soaking syrup for homemade cakes and cupcakes; sweeten iced coffee, iced tea, lemonade, or limeade; spice up sparkling water, or stir it into cocktails; or make winter beverages like ginger hot chocolate, or a festive cranberry punch!
Make-Ahead and Storage Suggestions
To make ahead: You can make ginger simple syrup up to three weeks in advance. After cooling, pour the syrup into an airtight jar or container for storage. Store in the refrigerator to use as needed.
Other Simple Syrup Recipes You Might Enjoy
Rhubarb Simple Syrup
Blueberry Simple Syrup
Lavender Simple Syrup
Orange Simple Syrup
Basic Simple Syrup
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
