This easy ginger simple syrup uses fresh ginger and lemon (or lime!) to create a spicy sweet syrup. It’s perfect for ginger ale and cocktails!
There’s something magical about making flavored simple syrups.
Simple syrups are (in a word) simple.
You start with water and a sweetener, and then you add a flavorful flower, herb, or spice to the mixture. The sugar water will transform from sweet to delicious.
And this winter, I have a fridge full of ginger simple syrup. Ginger, with its spice and warmth, is perfect for winter.
Ginger simple syrup is easy to make, and is a tasty way to sweeten drinks like lemonade, homemade ginger ale, and cocktails.
Where Can I Find Fresh Ginger?
Look in your regular grocery store in the produce section. It will probably be in the refrigerated produce area.
Choose ginger that’s heavy and plump. If the ginger seems lightweight and spongy, it’s old.
And of course, if you love to garden, try growing your own ginger!
To grow ginger outside, you’ll need to live in a hot and humid climate. If you live in anywhere that gets cold, you could try growing ginger indoors (and then let me know if that worked!).
Can I Use Honey Instead of Sugar to Make this Syrup?
You sure can!
If you’re using sugar, you’ll use an even 1:1 ratio of sugar and water. If you prefer to use honey, you’ll use less honey than water, because honey is sweeter than sugar.
If you’re using raw honey, keep in mind that adding the honey to boiling water will eliminate most of the nutrients in the honey. I recommend using (cheaper) pasteurized honey in this syrup, or waiting until the syrup has cooled to room temperature before adding the honey.
How to Make Ginger Simple Syrup
First of all, you should know that there’s more than just one way to make ginger syrup.
The amount of ginger used, the length of time you simmer the ginger, and whether or not you steep the ginger after boiling will vary from recipe to recipe.
Here’s what’s most important to know.
To make ginger simple syrup, you need to simmer ginger in water. You need to add a sweetener.
Use this recipe as a starting point, and feel free to adjust it.
For a stronger, spicier syrup, use more ginger and try steeping the ginger for an hour or two after you turn off the heat.
If you prefer a milder, mellower syrup, use less ginger.
Step One: Thinly Slice the Ginger
Slice the ginger, and add it to a small pot with one cup of water.
Juice a lemon or lime, and add both the juice and the fruit to the pot with the ginger.
Step Two: Simmer the Ginger
Cover the pot, bring the water to a boil, and then lower the heat. Simmer for about 30 minutes.
Keep the lid on the pot the whole time, because it’ll help keep the water from evaporating.
Step 3: Strain + Sweeten the Ginger Simple Syrup
Next, strain the liquid through a fine mesh sieve to remove the ginger and citrus. Set the pot back on the stove over low heat, and stir in the sugar or honey.
Let the syrup cool to room temperature, and then pour it into bottles or glass jars. Or use it right away!
How to Use Ginger Simple Syrup
Now that you’ve got a batch of ginger syrup, what can you do with it?
You can use it however you want, but here are some of my favorites!
- Easy ginger ale: Mix ¼ cup ginger simple syrup with fresh lime juice and sparkling water
- Swap the lavender syrup for ginger syrup in this lavender lemonade.
- Swap the unflavored simple syrup for ginger in a mint julep.
- Use it to sweeten iced tea or herbal tea.
- Make this ginger lychee mojito.
Ginger Simple Syrup
2 Weeks (Fridge)
- 2 ounces fresh ginger Use more for a spicier syrup
- 1 lemon or lime, quartered + juiced
- 1 cup water (filtered)
- 1 cup sugar OR ¾ cup honey
- Thinly slice the ginger. Add the ginger, lemon juice, and lemon quarters to a small saucepan.
- Cover the pot, bring to a boil, and immediately lower the temperature. Bring liquid down to a light simmer. Continue simmering covered for about 30 minutes.
- Using a fine mesh sieve, strain the ginger water into a large measuring cup (or another container). You should have about 1 cup of liquid left. If you have less, add filtered water until you have one cup.
- Rinse out the saucepan, and pour the ginger water back in. Add the sugar or honey, stir over low heat until the sugar or honey dissolves.
- Pour the syrup into a glass jar, or funnel into bottes. Store in the fridge and use within two weeks.