Ginger Simple Syrup Recipe | Easy Homemade Syrup for Drinks and Cocktails
Bright, zesty ginger simple syrup with clean heat, perfect for cocktails, mocktails, teas, and desserts. Three ingredients and a gentle simmer yield a clear, balanced syrup.
Ingredients
Ingredients
- 6 ounces fresh ginger root (about 1 1/2 cups sliced)
- 1 cup granulated sugar
- 1 cup water
- Optional: 1 strip lemon peel or 1 teaspoon vanilla extract
Instructions
Instructions
- Rinse the ginger, peel if desired, and slice thinly into coins.
- Add the sliced ginger, sugar, and water to a medium saucepan over medium heat, stirring until the sugar fully dissolves.
- When the mixture reaches a light simmer, reduce the heat to low and maintain a gentle simmer for 15 minutes, avoiding a rolling boil.
- Turn off the heat, cover the pan, and let the mixture steep for 20–30 minutes, tasting at 20 minutes and steeping longer for more heat if desired.
- Strain the syrup through a fine-mesh sieve (lined with cheesecloth for extra clarity) into a clean jar or bottle.
- Let the syrup cool to room temperature, then seal, label, and refrigerate.
Notes
Yield about 1 1/2 cups (approximately 12 tablespoons). Store in a clean, airtight glass bottle in the refrigerator for 3–4 weeks or freeze in ice cube trays for up to 3 months. For a stronger syrup, use more ginger (8–10 ounces) or steep up to 40 minutes. For variations, add jalapeño or chili for spice, swap half the sugar for brown sugar, add lemon peel or juice, stir in vanilla, include a pinch of turmeric, or make a rich syrup with a 2:1 sugar-to-water ratio. Discard if cloudy, fizzy, off-smelling, or moldy. Save the cooked ginger by drying and tossing with sugar for a candied garnish.