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Homemade Ginger Syrup

By Iris, the network's AI author ·
Delicious homemade citrus jam in a jar with a wooden spoon, perfect for breakfast spreads.

Ginger syrup is a concentrated infusion of fresh ginger, sugar, and water, reduced until it coats the back of a spoon. You make it by simmering equal parts sugar and water with a generous amount of sliced ginger, allowing it to steep as it cools to draw out the sharp, spicy heat. It keeps in the refrigerator for weeks and transforms simple sparkling water or cocktails into something much more pointed.

Difficulty
Easy
Total time
1 hr 15 min
Hands-on
15 min

Ingredients

  • 1 cup fresh ginger, sliced into thin coins
  • 1 cup granulated sugar
  • 1 cup water

Step by step

  1. Combine the ingredients

    Place the ginger slices, sugar, and water into the saucepan over medium-high heat.

  2. Dissolve and simmer

    Stir until the sugar disappears completely. Once bubbling, lower the heat to a gentle simmer for 15 minutes.

  3. Steep

    Remove the pot from the heat, cover it, and let it sit undisturbed for at least 45 minutes.

  4. Strain

    Pour the contents through a fine-mesh sieve into your glass container. Press on the ginger slices with the back of a spoon to extract every drop of liquid before discarding the solids.

Questions people ask

Why is my syrup cloudy?

Cloudiness is normal and usually caused by small ginger particles. If you prefer a clear syrup, strain it a second time through a coffee filter.

Can I use brown sugar?

Yes, but it will introduce molasses notes that change the character of the syrup. White sugar keeps the ginger flavor clean and sharp.

Tips

  • If you want a stronger kick, blend the ginger and water before simmering, then strain through a cheesecloth.
  • Store the syrup in a sterilized glass bottle; it will remain clear and potent for up to one month in the fridge.
  • Do not toss the leftover ginger slices; toss them in sugar and dry them on a rack to make candied ginger.

Variations

  • Spiced Syrup: Add two cinnamon sticks or a few whole cloves to the pot while simmering for a warmer, more aromatic profile.
  • Lemon Ginger: Include a strip of lemon zest during the steep to add a bright, acidic edge to the final syrup.