This homemade ginger syrup is not only delicious, but it's also effortless to make. It's sweet and spicy with a hint of citrus and a great addition to drinks or hot tea.
Ginger syrup is a sweet, spicy syrup used in cocktails or to flavor foods. It's effortless to make at home, and you'll be amazed by the difference between homemade syrup and what you can buy in the store.
I've been making ginger syrup for years because it's so easy and tastes much better than what you can buy at the grocery store. It's also incredibly inexpensive to make yourself, which makes it perfect for anyone who loves cocktails or cooking with ginger!
The basic simple syrup recipe is simple enough to make in a few minutes. Of course, you'll have to wait for the finished syrup to cool, but it's almost ready to use as soon as it comes off the heat.
If you like this recipe, check out this one for ginger water, make a hot toddy, a honey old fashioned or even some honey lavender lemonade.
This one is so good, you guys! It's a sweet and spicy syrup that's perfect spooned over ice cream, stirred into drinks, or poured over waffles or pancakes. It comes together quickly with just three ingredients and can be prepared in under ten minutes.
Using fresh ginger root makes a huge difference, but if you don't have any, you can use powdered ginger or dried ginger.
You can make this recipe with any sugar, although I prefer turbinado or demerara for their slight caramel flavor. Let it sit in the water for at least 10 minutes if you're using granulated sugar before straining it out.
You can also use different types of spices in your syrup. For example, add cardamom pods or cinnamon sticks to the mixture while simmering.
Before you start, there are a few things to know about ginger. First off, it's not a vegetable—it's a root! And while most of us think of it as a spice or herb, it's also used in many cuisines as an ingredient. In addition, it can be purchased at the grocery store or grown at home.
This rhizome is a good source of vitamin c, fiber and potassium.
How to make this syrup
Peel your fresh ginger root with a spoon or peeler and slice the peeled ginger into matchsticks.
Combine ginger slices and water in a small saucepan. Heat over medium-high heat. Bring to a boil for 5 minutes, then reduce heat to low. Simmer for 25 minutes and stir occasionally. Cool completely. Strain the mixture through a fine-mesh strainer before storing it in an airtight container (glass jar) in the refrigerator for 2-3 weeks.
If you'd like a brighter ginger flavor, bring the syrup back to a boil after the first step and add another six tablespoons of fresh ginger. Simmer for another 20 minutes, remove from heat, and follow the rest of the directions as written above.
How to use ginger syrup
It's great on ice cream, cocktails, pancakes, waffles or added to a glass of soda water. It has a shelf life of 2-3 weeks if kept in the fridge for 2-3 , so you can make it in advance if you like. You can use fresh ginger or dried ginger – both work well.
add some fresh mint or vanilla.
swap in maple syrup or honey for sugar.
add lemon juice
Drinks with Ginger Syrup
homemade ginger ale: lime juice
moscow mule: vodka, lime juice, ginger syrup, club soda, and you're in business.
More Simple Syrup Recipes
Looking to step up your sweet and spicy syrup game? Take these recipes for a spin:
- Jalapeño Simple Syrup
- Wild Violet Syrup Recipe
- Apple Brown Sugar Syrup
- Honey Lavender Simple Syrup
- Rhubarb Syrup without Heat
How to use this syrup
Now that you've learned how to make this delicious syrup, it's time to enjoy it! The possibilities are endless: use it in cocktails, drizzle some on pancakes or waffles, or pour some over ice cream and eat up!
- 2 cup of water
- 2 cups of sugar
- ½ cup of sliced ginger
- Peel your ginger root with a spoon or peeler and slice peeled ginger into matchsticks.
- Combine ginger slices, sugar and water in a small saucepan.
- Heat over medium-high heat. Bring to a boil for 5 minutes, then reduce heat to low.
- Simmer for 25 minutes and stir occasionally. Cool completely.
- Strain the mixture through a fine-mesh strainer before storing it in an airtight container (glass jar) in the refrigerator for 2-3 weeks.
- If you'd like a brighter ginger flavor, bring the syrup back to a boil after the first step and add another six tablespoons of fresh ginger.
- Simmer for another 20 minutes, remove from heat, and follow the rest of the directions as written above.
Amount Per Serving: Calories: 66Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g
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