Ginger Simple Syrup

Why You’ll Love This Recipe

I love this ginger simple syrup because it takes just a few basic ingredients and requires very little preparation. Fresh ginger gives the syrup a much brighter and more aromatic flavor than artificial ginger flavoring.

I can also control how strong I want the ginger flavor to be. For a mild syrup, I use less ginger or shorten the steeping time. When I want an intense, spicy kick, I add more ginger and let it steep longer.

I especially like keeping a jar in my refrigerator because it makes homemade drinks incredibly easy. A small splash can transform sparkling water, lemonade, tea, cocktails, and mocktails.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh ginger root
• Granulated sugar
• Water

Optional Flavorings

• Lemon peel
• Lime peel
• Cinnamon stick
• Vanilla bean or vanilla extract
• Fresh mint leaves

Directions

1. Prepare the Ginger

I rinse and scrub the fresh ginger thoroughly. I can peel it if I prefer, but I usually leave the skin on when the ginger is clean and fresh.

I slice the ginger thinly so more surface area comes into contact with the syrup.

2. Combine the Ingredients

I add equal parts granulated sugar and water to a small saucepan, then add the sliced ginger.

I stir the mixture over medium heat until the sugar dissolves completely.

3. Simmer

Once the sugar has dissolved, I bring the mixture to a gentle simmer. I reduce the heat and let it simmer for about 10–15 minutes.

I avoid aggressively boiling the syrup because I only need gentle heat to extract the ginger flavor and dissolve the sugar.

4. Let It Steep

I remove the saucepan from the heat and let the ginger steep in the syrup for another 15–30 minutes.

When I want a stronger ginger flavor, I let it steep longer before straining.

5. Strain the Syrup

I pour the syrup through a fine-mesh strainer into a clean container, removing all the pieces of ginger.

I let the syrup cool completely before covering the container.

6. Refrigerate

Once cooled, I transfer my ginger simple syrup to a clean airtight bottle or jar and store it in the refrigerator.

Servings and Timing

I usually make this syrup with 1 cup of water and 1 cup of sugar, which gives me roughly 1½ cups of finished syrup, depending on how long I simmer it.

• Yield: approximately 1½ cups
• Servings: about 24 tablespoons
• Prep time: 5 minutes
• Cook time: 10–15 minutes
• Steeping time: 15–30 minutes
• Total time: approximately 30–50 minutes

Variations

Lemon Ginger Simple Syrup

I add strips of fresh lemon peel while the syrup simmers. The citrus brightens the ginger flavor and makes this variation especially good in lemonade, iced tea, and sparkling water.

Spicy Ginger Simple Syrup

I increase the amount of fresh ginger and extend the steeping time. I like this stronger version in cocktails and mocktails where I want the ginger flavor to remain noticeable after other ingredients are added.

Ginger Mint Simple Syrup

I add fresh mint after removing the syrup from the heat. I let the mint steep with the ginger before straining everything together.

Ginger Cinnamon Simple Syrup

I add a cinnamon stick to the saucepan. The warm combination of cinnamon and ginger works particularly well in coffee, tea, apple drinks, and fall-inspired cocktails.

Honey Ginger Syrup

I replace some of the granulated sugar with honey for a deeper sweetness. I add the honey after reducing the heat so I can easily stir it into the warm syrup.

Storage/Reheating

I store my ginger simple syrup in a clean, airtight bottle or jar in the refrigerator. I prefer making relatively small batches and using them within about 2 weeks for the best flavor and quality.

I always use a clean spoon or pour directly from the bottle to avoid introducing contaminants. If I notice mold, cloudiness that wasn’t previously present, unexpected bubbling, or an unpleasant odor, I discard the syrup.

I don’t need to reheat ginger simple syrup before using it. I usually pour it directly from the refrigerator into cold drinks. If the syrup becomes unusually thick, I can let my portion come closer to room temperature before using it.

FAQs

Do I need to peel ginger for simple syrup?

I don’t have to peel fresh ginger as long as I scrub it thoroughly. When the skin is particularly thick, dry, or damaged, I prefer peeling those areas before slicing the ginger.

How can I make my ginger syrup stronger?

I add more sliced ginger or allow it to steep for longer after simmering. I prefer adjusting the steeping time first because it lets me develop a stronger ginger flavor without changing the sweetness of the syrup.

What can I use ginger simple syrup for?

I add it to cocktails, mocktails, sparkling water, lemonade, iced tea, hot tea, and coffee. I can also drizzle a small amount over fresh fruit, pancakes, cakes, or other desserts when I want a sweet ginger note.

Can I use ground ginger instead of fresh ginger?

I prefer fresh ginger because it gives my syrup a cleaner and brighter flavor. Ground ginger can make the syrup cloudy and may leave sediment, so I don’t consider it an ideal substitute when I want a smooth simple syrup.

Can I freeze ginger simple syrup?

Yes. I can freeze it in small freezer-safe containers or ice cube trays. Freezing individual portions is particularly convenient because I can take out only the amount I need for a drink or recipe.

Conclusion

Ginger simple syrup is an easy homemade ingredient that lets me add fresh ginger flavor and sweetness at the same time. With only ginger, sugar, and water, I can prepare a versatile syrup that works in everything from lemonade and iced tea to cocktails, mocktails, and desserts.

Ginger Simple Syrup

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A sweet, aromatic simple syrup infused with the warm, slightly spicy flavor of fresh ginger. Use it to flavor cocktails, mocktails, lemonade, tea, coffee, sparkling water, fruit, and desserts.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10–15 minutes
• Total Time: 30–50 minutes
• Yield: Approximately 1½ cups, about 24 tablespoons
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• Fresh ginger root, thinly sliced
• 1 cup granulated sugar
• 1 cup water
• Lemon peel, optional
• Lime peel, optional
• Cinnamon stick, optional
• Vanilla bean or vanilla extract, optional
• Fresh mint leaves, optional

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Instructions

1. Rinse and thoroughly scrub the fresh ginger. Peel it if desired, then slice it thinly to expose more surface area.
2. Add 1 cup granulated sugar and 1 cup water to a small saucepan, then add the sliced ginger.
3. Heat over medium heat, stirring until the sugar dissolves completely.
4. Bring the mixture to a gentle simmer, reduce the heat, and simmer for 10–15 minutes. Avoid an aggressive boil.
5. Remove the saucepan from the heat and let the ginger steep in the syrup for 15–30 minutes. Steep longer for a stronger ginger flavor.
6. Pour the syrup through a fine-mesh strainer into a clean container, removing the ginger and any optional whole flavorings.
7. Allow the syrup to cool completely, then transfer it to a clean airtight bottle or jar and refrigerate.

Notes

• For a stronger syrup, increase the amount of fresh ginger or extend the steeping time.
• Add fresh lemon or lime peel during simmering for a citrus ginger syrup.
• For ginger mint syrup, add fresh mint after removing the saucepan from the heat and steep it with the ginger before straining.
• Add a cinnamon stick during simmering for a warm ginger cinnamon variation.
• For honey ginger syrup, replace some of the granulated sugar with honey and stir the honey into the warm syrup after reducing the heat.
• Store in a clean airtight bottle or jar in the refrigerator and use within about 2 weeks for best quality.
• Discard the syrup if you notice mold, unexpected cloudiness or bubbling, or an unpleasant odor.
• Freeze extra syrup in small freezer-safe containers or ice cube trays for convenient individual portions.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 35 kcal
• Sugar: 9 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg