Making homemade ginger syrup is quite easy and makes great cocktails, sodas and other drinks. It is also a tasty addition to desserts. This fresh ginger syrup recipe requires just three ingredients and a few minutes to prepare. Whether you are making homemade ginger ale or something more exotic, this ginger simple syrup is a great way to spice things up!
This ginger syrup is a great way to use up leftover ginger root from baking or Asian recipes.
You can use ginger syrup to sweeten iced tea, coffee drinks, lemonade, homemade sodas, pancakes, waffles, smoothies, or drizzle it over fruit salads and cake layers for extra flavor and moisture. To make homemade ginger ale, simply add ginger syrup to a glass and top with sparkling water. Ginger syrup also enhances cocktails like Moscow Mules and ginger mojitos. The syrup is featured in my Ginger Coconut Lemonade, which you should of course try.
How to Make Ginger Syrup
Let's make a jar of this delicious ginger simple syrup. It is very easy to make and versatile to use in so many beverages, desserts and other recipes. Follow along here or pop down to the printable recipe card.
The recipe makes 1 ¼ cups of ginger syrup.
Prep Time: 5 mins | Cook Time: 10 mins | Steep Time: 5 mins
Ingredients for Ginger Syrup
- 1 cup water
- 1 cup granulated sugar
- 3” fresh ginger, peeled and sliced
Directions
Combine water and sugar in a sauce pan over medium heat. Stir until dissolved.
Add peeled and sliced/coarsely chopped ginger. Bring to a simmer and cook for 5 minutes.
Remove from heat and allow to rest for 5 minutes to steep.
Strain through a fine mesh sieve to remove the ginger pieces.
Store in a tightly sealed glass or plastic container in the fridge for up to two weeks.
Preparing Fresh Ginger
When it comes to making homemade ginger syrup, starting with fresh ginger is key to achieving that bold, spicy-sweet ginger flavor everyone loves. Look for ginger root that feels firm and heavy for its size, with smooth skin and no signs of mold or shriveling. If you buy ginger in bulk or have leftover ginger from other recipes, you can store it in the refrigerator for up to two weeks, or pop it in the freezer for longer storage. Frozen ginger works beautifully in ginger simple syrup—just thaw it and pat it dry before using.
To prepare your ginger, use a spoon or vegetable peeler to gently remove the peel. If you prefer a slightly darker color and a more rustic flavor, you can leave the skin on, just be sure to wash the ginger thoroughly. Next, decide how you want to cut your ginger: thin slices (as shown here) will give your ginger syrup a milder, more delicate flavor, while finely chopped ginger or grated ginger will infuse your syrup with a stronger, spicier kick. For an extra punch, try using a microplane to grate the ginger directly into your non reactive saucepan.
Once your ginger is prepped, add it to your classic simple syrup base of sugar and water. You can also experiment by adding a generous squeeze of lemon juice or lime juice, a split vanilla bean, or even a handful of fresh mint leaves for other flavors. After simmering and straining, you’ll have a homemade ginger syrup that’s absolutely delicious in homemade ginger ale, ginger beer, iced tea, or even drizzled over just churned ice cream or fruit salad. If you love ginger, try adding a few spoonfuls to hot tea, moscow mules, or a terrific cocktail with vodka and club soda.
Don’t forget, the leftover ginger pieces from your strained syrup can be tossed with a little brown sugar like crystallised ginger for a sweet treat, or stirred gently into sparkling water for a quick homemade ginger soda. With just a few minutes of prep, you’ll have a lovely recipe that brings a spicy, sweet, and refreshing twist to all your favorite drinks and desserts!
Ginger Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 3 inches fresh ginger peeled and sliced
Instructions
- Combine water and sugar in a sauce pan over medium heat. Stir until the sugar crystals are fully dissolved.
- Add peeled and sliced or chopped ginger (the smaller the pieces the stronger the syrup). Bring to a simmer and cook for 10 minutes.
- Remove from heat and allow to rest for 5 minutes to steep.
- Strain the syrup through a fine mesh strainer to remove the ginger pieces.
- Store in a tightly sealed airtight container, preferably a glass jar, in the fridge for up to 2-3 weeks.
Notes
- for stronger syrup diced or grate the ginger and cook a little longer
- to make a darker syrup, leave the peel on
- thicker syrup can be made by doubling up on the granulated sugar in the recipe
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