Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

A fragrant simple syrup infused with bruised lemongrass and fresh ginger for cocktails and sodas.

Total 45 min Makes 16 oz Calories 65/serving

Dietary

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

This syrup steeps bruised lemongrass stalks and sliced ginger in a basic sugar syrup, drawing out their citrusy, peppery oils over gentle heat. Strain it clear and use it to sweeten iced tea, mocktails, or cocktails like a lemongrass gimlet, or drizzle it over fruit and pancakes.

Ingredients

  • 2 cups water
  • 2 cups granulated sugar
  • 3 lemongrass stalks, trimmed, bruised, and cut into 2-inch pieces
  • 1/4 cup fresh ginger, thinly sliced
  • 1 tablespoon lemon zest strips

Method

  1. Trim the root ends and tough tops from the lemongrass stalks, then smash each piece firmly with the back of a knife to release the oils before cutting into 2-inch pieces.

  2. In a 6-quart saucepan, combine the water and sugar and stir over medium heat until the sugar fully dissolves.

  3. Add the bruised lemongrass, sliced ginger, and lemon zest strips to the pan and bring the mixture to a gentle simmer.

  4. Reduce heat to low and simmer gently, uncovered, until the syrup is fragrant and lightly thickened.

  5. Remove the pan from heat and let the syrup steep at room temperature to deepen the flavor.

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

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

Rate this recipe

★ 3.6 (1)

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    Lemongrass Ginger Syrup

    This syrup steeps bruised lemongrass stalks and sliced ginger in a basic sugar syrup, drawing out their citrusy, peppery oils over gentle heat. Strain it clear and use it to sweeten iced tea, mocktails, or cocktails like a lemongrass gimlet, or drizzle it over fruit and pancakes.

    45 min 16 oz 65 cal

    Ingredients

    • 2 cups water
    • 2 cups granulated sugar
    • 3 lemongrass stalks, trimmed, bruised, and cut into 2-inch pieces
    • 1/4 cup fresh ginger, thinly sliced
    • 1 tablespoon lemon zest strips

    Method

    1. 1

      Trim the root ends and tough tops from the lemongrass stalks, then smash each piece firmly with the back of a knife to release the oils before cutting into 2-inch pieces.

    2. 2

      In a 6-quart saucepan, combine the water and sugar and stir over medium heat until the sugar fully dissolves.

    3. 3

      Add the bruised lemongrass, sliced ginger, and lemon zest strips to the pan and bring the mixture to a gentle simmer.

    4. 4

      Reduce heat to low and simmer gently, uncovered, until the syrup is fragrant and lightly thickened.

    5. 5

      Remove the pan from heat and let the syrup steep at room temperature to deepen the flavor.

    6. 6

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

    7. 7

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