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Ginger Syrup

This homemade ginger syrup delivers bold, spicy flavor in a silky, pourable syrup perfect for cocktails, tea, pancakes, and desserts. Ready in under 30 minutes with customizable heat and sweetness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 tablespoons
Course: Sauces and Condiments
Cuisine: International
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh ginger root about 4 ounces, peeled and sliced thin
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 teaspoon sea salt

Equipment

  • Cutting board and sharp knife
  • Vegetable peeler or microplane
  • Medium saucepan
  • Wooden spoon
  • Fine mesh strainer
  • Cheesecloth or coffee filter
  • Glass jar with airtight lid
  • Measuring spoons and cups

Method
 

  1. Peel your ginger root using a vegetable peeler or the edge of a spoon. Slice the peeled ginger into thin coins or matchsticks.
  2. Pour 1 cup of sugar and 1 cup of water into your medium saucepan and place it over medium heat. Stir gently until the sugar dissolves completely, about 2 to 3 minutes.
  3. Once your sugar dissolves, add the sliced ginger to the pan and increase the heat to medium-high. Bring the mixture to a gentle boil, about 3 to 4 minutes.
  4. Lower the heat to medium-low and let the syrup simmer gently for 10 to 12 minutes without stirring too much. Taste at 10 minutes to check strength.
  5. Turn off the heat and stir in your 2 tablespoons of lemon juice and 1/4 teaspoon of sea salt.
  6. Let the syrup cool for about 5 minutes at room temperature.
  7. Pour the syrup through a fine mesh strainer into a clean bowl or measuring cup, pressing gently on the ginger pieces to extract all the liquid. For crystal-clear syrup, line your strainer with cheesecloth or a coffee filter.
  8. Pour your strained syrup into a clean glass jar with an airtight lid and let it cool to room temperature on the counter, about 30 to 45 minutes. Once cooled, seal the jar tightly and refrigerate until ready to use.

Notes

Store in the fridge for up to three weeks in an airtight glass jar. Freeze in ice cube trays for up to three months. Use in cocktails, tea, over pancakes, ice cream, or in salad dressings. Don't skip the lemon juice as it prevents crystallization.