Ginger Simple Syrup

This homemade ginger simple syrup is made by infusing fresh ginger into a classic simple syrup for a bright, lightly spicy flavor. It's perfect for cocktails, mocktails, tea, coffee, lemonade, and desserts.

Course Condiments, Syrups

Cuisine American

Prep Time 10

Cook Time 10

Steep Time 30

Total Time 50

Servings servings

Calories 42kcal

Author Diane Gail

Ingredients

1 cup water
1 cup granulated sugar
1 cup thinly sliced fresh ginger

US Customary - Metric

Instructions

Wash the ginger thoroughly. If using organic ginger, scrub it well and leave the peel on. Otherwise, peel the ginger before slicing it into thin ⅛-inch rounds.
Combine the water, sugar, and sliced ginger in a small saucepan. Place over medium heat, stirring occasionally until the sugar completely dissolves.
Reduce the heat to maintain a gentle simmer, cover with a lid, and cook for 10 minutes. Do not allow the syrup to boil vigorously.
Remove the saucepan from the heat, cover, and let the ginger steep for 15-30 minutes. Taste the syrup and steep a little longer if you prefer a stronger ginger flavor.
Pour the syrup through a fine-mesh strainer into a clean glass jar or bottle, discarding the ginger slices.
Cool completely before sealing and refrigerating. Store in the refrigerator for up to 2 weeks.

Notes

Fresh ginger produces the brightest, cleanest flavor. Avoid ginger that feels soft, shriveled, or has moldy spots.
Use a gentle simmer rather than a rolling boil. Boiling too vigorously can reduce the syrup more than intended and produce a stronger, sweeter syrup.
Freeze leftover syrup in ice cube trays, then transfer the cubes to a freezer-safe container for up to 3 months. Individual cubes are convenient for tea, cocktails, lemonade, and other drinks.
If sugar crystals develop after refrigeration, warm the syrup gently until the crystals dissolve.

Nutrition