This ginger syrup recipe is an easy way to make sure that you’ve always got delicious ginger flavor at hand. It’s endlessly versatile and can be used in sweet or savory recipes. It also makes a great gift.
Originally published December 2018; this post has been updated.
Homemade Ginger Simple Syrup
Ginger imparts such a wonderful flavor to so many of our favorite dishes. But we don’t always have fresh ginger root at hand. In my book, I share a recipe for making pickled ginger, but this ginger simple syrup recipe is another way to stretch the shelf life of flavorful ginger root.
This fresh ginger simple syrup is a riff on plain simple syrup, which is just sugar and water. Infusing the water with spicy, earthy ginger results in a flavorful sweet syrup that will allow you to add the flavor of ginger to recipes even when you don’t have a fresh knob on hand.
Ingredients
Fresh ginger root — Choose fresh ginger root that is smooth and full. Shriveled and dried up roots will be difficult to work with and are obviously not at peak flavor.
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.
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How to Make Ginger Syrup
Start by making the ginger-flavored water. Peel, slice, and cook fresh ginger root to impart the flavor of ginger to the water.
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Strain the liquid from the cooked ginger, reserving the cooked ginger for another use.
Heat the flavored water with sugar to make a flavorful sugar water. Depending on how much sugar you use, you’ll have a medium (sweet) or heavy (really sweet) simple syrup. Since the flavor of the ginger is so strong, I don’t recommend it as a light syrup. You really do need that extra sweetness to counter the spice of the ginger.
Storage
This sweet ginger syrup recipe keeps for a month or more in the refrigerator.
Give it as a Gift
Packaged up in a pretty recycled jar (or a decorated jar like this), this ginger simple syrup makes a lovely hostess gift. Simply tie on a cute label and include some ideas for how to use it. Or package a bottle of this syrup with a couple of cocktail glasses or mugs (love these) along with ingredients to make a ginger-spiced beverage.
How to Use Homemade Ginger Syrup
- Use it as a sweetener in your hot or iced tea for a ginger tea.
- Mix 2 tablespoons syrup into a cup of cold sparkling water or club soda for a homemade ginger ale or ginger beer knockoff.
- Stir some into your morning bowl of oatmeal.
- Mix a spoonful into this recipe for a ginger hot fudge sauce.
- Use this ginger syrup recipe in salad dressing like this one.
- Stir some of this ginger syrup into a mug of hot cocoa and warm up by the fire.
- Drizzle some over pancakes or waffles.
- Use it as an ingredient in a Moscow Mule and other cocktail recipes.
- Stir some into homemade applesauce for an extra zing of flavor.
- Use it in homemade cranberry sauce, in lieu of fresh ginger. Or in addition to it!
- Add a splash (or three) to your homemade granola before you bake it.
- Stir a couple of tablespoons full into your favorite muffin recipe. Try it in these apple cinnamon muffins.
- Make a ginger martini. Or use it in other cocktail hour drinks.
- Stir some into a marinade. It would be great in teriyaki sauce.
- Add a spoonful to a mixed fresh fruit salad.
- Drizzle some over this peach pie.
- Stir it into homemade yogurt.
- Add it to a glass of lilikoi juice.
- Stir some into this strawberry compote.
- Spoon a little over ice cream.
All of My Simple Syrup Recipes
These recipes are really simple, and simple syrups offer a great way to add flavor to a variety of baked goods, cocktails, and even dressings and marinades.
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Easy Ginger Syrup Recipe
This easy ginger syrup makes a flavorful addition to sweets, beverages, and marinades.
Ingredients
- 1/2 pound ginger, fresh
- 1 quart water
- 3-4 cups sugar, organic
Instructions
- Peel and slice ginger thinly.
- Bring ginger to a boil in one quart of water. Simmer for 30 minutes until ginger is tender and begins to look a bit transparent.
- Strain over a large bowl, reserving cooked ginger for another use.
- Measure sugar into a saucepan. Use 3 cups for a medium ginger syrup, 4 cups for a sweeter syrup.
- Stir in ginger-flavored water. Bring to a boil over medium high heat and stir until sugar is completely dissolved.
- Remove ginger simple syrup from heat. Cool to room temperature and transfer to jars or bottles.
- Store in the refrigerator for a month or more.
Notes
The easiest way to peel ginger is to use the edge of a spoon to scrape the thin skin away. This results in less waste than trying to use a paring knife.
This recipe is NOT safe for water bath canning; store it in the refrigerator.
Give it as a gift
Packaged up in a pretty recycled jar, this syrup makes a lovely hostess gift. Simply tie on a cute label and include some ideas for how to use it. Or package a bottle of this syrup with a couple of cocktail glasses or mugs along with ingredients to make a ginger-spiced beverage.
Nutrition Information:
Yield: 80 Serving Size: 1 gramsAmount Per Serving: Calories: 31Unsaturated Fat: 0gSodium: 1mgCarbohydrates: 8gSugar: 7g
Would there be any way to make a tincture out of it by using alcohol to extend the shelflife of the finished product
Can I use monk fruit or other sweetener besides sugar?
I haven’t tried that, so I’m not sure how that would turn out. If you try it, let us know!
This looks awesome! I wonder if we could freeze the syrup- maybe in an ice cube tray?
Certainly!
What do you use the cooked ginger for?
You can stir it into baked goods or drain it and let it dry to become candied ginger.
Hi! This looks great! I’m wondering what about the recipe isn’t good for canning? Like the science behind that. Appreciate your recipe ideas!
https://ask2.extension.org/kb/faq.php?id=709764
Haven’t made this yet, but soon. My question is can you simmer sugar and ginger together in the water? Why two steps?
I haven’t tried that, I like to keep the cooked ginger for other uses and I don’t want it sweet.
Just made a batch, this is some good stuff! I use it to make a ginger lemonade cocktail. Amazing.. very pleased.
So glad you love it!
It tastes great with french toast
Yes!
I found a recipe using monk fruit for a sugar free version making it even more versatile.
You could definitely try that here, I believe you can to a 1:1 ratio to replace sugar with monk fruit. Give it a try! 🙂
This sounds delicious! Could I place the ginger with water in a blender instead? Then, I would strain and simmer with the sugar. What do you think?
Give it a try! It’s likely less will strain out so it will be extra gingery – but that’s not a bad thing in my book! 🙂
Can you use other types of sugar for this?
Most types of granulated sugar should work!
OMG, it’s so good. I live in Panama and it’s always hot. Nothing more refreshing than some of this siru, ice cubes and sparkling water! Thank you for the great recipe!
Awesome!
I wonder if you could can it to make it more shelf stable?
Do you have a “ginger spiced beverage” to use? Lilikoi are not available in Oregon.
It’s great for Moscow or Irish mule. Great with a cup of hot water, apple cider vinegar,fresh lemon juice and two teaspoons of ginger syrup. Good for what’s ailing you!
Ooh, yum!