Ginger Syrup

Ginger Syrup

Spicy-sweet ginger syrup simmered from fresh root, ready to spike sodas and cocktails.

Total 45 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Fresh ginger is simmered with sugar and water until the liquid turns golden and fragrant, then strained into a clean, pourable syrup. Use it to sweeten tea, build a homemade ginger ale, or add warmth to cocktails like a Moscow mule or whiskey sour.

Ingredients

  • 1 cup fresh ginger, peeled and thinly sliced
  • 2 cups water
  • 2 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Method

  1. Peel the ginger and slice it thinly into coins; no need to chop finely since it will be strained out later.

  2. In a 6-quart saucepan, combine the ginger, water, sugar, and salt. Stir over medium heat until the sugar dissolves.

  3. Bring the mixture to a boil, then reduce heat and simmer gently, stirring occasionally, until the liquid is fragrant and slightly reduced.

  4. Remove the pan from heat and stir in the lemon juice.

  5. Let the syrup steep and cool for 15 minutes to deepen the ginger flavor.

  6. Strain the syrup through a fine-mesh sieve into a clean jar or bottle, pressing the ginger slices lightly to extract liquid, then discard the solids.

  7. Seal and refrigerate the syrup; it will keep for up to one month.

Rate this recipe

★ 4.6 (1)

Ginger Syrup

Fresh ginger is simmered with sugar and water until the liquid turns golden and fragrant, then strained into a clean, pourable syrup. Use it to sweeten tea, build a homemade ginger ale, or add warmth to cocktails like a Moscow mule or whiskey sour.

45 min 16 oz 90 cal

Ingredients

  • 1 cup fresh ginger, peeled and thinly sliced
  • 2 cups water
  • 2 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Method

  1. 1

    Peel the ginger and slice it thinly into coins; no need to chop finely since it will be strained out later.

  2. 2

    In a 6-quart saucepan, combine the ginger, water, sugar, and salt. Stir over medium heat until the sugar dissolves.

  3. 3

    Bring the mixture to a boil, then reduce heat and simmer gently, stirring occasionally, until the liquid is fragrant and slightly reduced.

  4. 4

    Remove the pan from heat and stir in the lemon juice.

  5. 5

    Let the syrup steep and cool for 15 minutes to deepen the ginger flavor.

  6. 6

    Strain the syrup through a fine-mesh sieve into a clean jar or bottle, pressing the ginger slices lightly to extract liquid, then discard the solids.

  7. 7

    Seal and refrigerate the syrup; it will keep for up to one month.