Honey Ginger Syrup

Honey Ginger Syrup

A warming syrup of honey steeped with fresh ginger, ready for teas and cocktails.

Total 40 min Makes 16 oz Calories 44/serving

Dietary

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

Fresh ginger simmers with honey and water until the syrup turns golden and fragrant, with a gentle heat that lingers on the tongue. Use it to sweeten iced tea, stir into cocktails, or drizzle over yogurt and pancakes. It keeps well in the refrigerator, so a batch stretches across a week of drinks and desserts.

Ingredients

  • 1 cup fresh ginger, thinly sliced
  • 1 cup water
  • 1 cup honey
  • 1 tablespoon lemon juice, freshly squeezed

Method

  1. Peel the fresh ginger and slice it thinly into coins.

  2. Combine the ginger slices and water in a small saucepan and bring to a boil over medium-high heat.

  3. Reduce the heat to low and simmer uncovered for 15 minutes to infuse the water with ginger flavor.

  4. Remove the pan from the heat and strain out the ginger slices, reserving the infused liquid.

  5. Let the ginger liquid cool to warm, then whisk in the honey and lemon juice until fully dissolved.

  6. Pour the syrup into a clean jar and refrigerate; it will keep for up to 3 weeks.

Rate this recipe

★ 3.8 (1)

Honey Ginger Syrup

Fresh ginger simmers with honey and water until the syrup turns golden and fragrant, with a gentle heat that lingers on the tongue. Use it to sweeten iced tea, stir into cocktails, or drizzle over yogurt and pancakes. It keeps well in the refrigerator, so a batch stretches across a week of drinks and desserts.

40 min 16 oz 44 cal

Ingredients

  • 1 cup fresh ginger, thinly sliced
  • 1 cup water
  • 1 cup honey
  • 1 tablespoon lemon juice, freshly squeezed

Method

  1. 1

    Peel the fresh ginger and slice it thinly into coins.

  2. 2

    Combine the ginger slices and water in a small saucepan and bring to a boil over medium-high heat.

  3. 3

    Reduce the heat to low and simmer uncovered for 15 minutes to infuse the water with ginger flavor.

  4. 4

    Remove the pan from the heat and strain out the ginger slices, reserving the infused liquid.

  5. 5

    Let the ginger liquid cool to warm, then whisk in the honey and lemon juice until fully dissolved.

  6. 6

    Pour the syrup into a clean jar and refrigerate; it will keep for up to 3 weeks.