|Nutritional Guidelines (per serving)|
|Servings: 1 cup (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ginger syrup is a very useful ingredient for the kitchen and home bar. It's easy to make at home and allows you to add the sweet spice to your drink routine.
This recipe provides the foundation for making your own ginger ale or ginger liqueur, the latter of which can then be used in a number of other ginger-based cocktails. It's also a great liquid sweetener for tea drinks and coffee, and can be put to use as a base for a ginger lemonade. Ginger syrup lends itself to additional flavor infusions such as vanilla or spicy peppers, which can be added to the syrup to play up the sweet or spicy notes.
The recipe is extremely simple and no different than any other homemade syrup. Essentially, you'll dissolve sugar in water over heat and add the flavoring by allowing fresh ginger to infuse its distinct taste into the syrup. You can peel it or not—it doesn't much matter in terms of taste. The whole process takes just a few minutes of your time and the cost is minimal. The rewards, however, are many, for the adventurous home mixologist.
- 1 cup granulated sugar
- 3/4 cup water
- 1 cup ginger root (peeled and sliced)
Gather the ingredients.
In a saucepan on medium heat, combine the sugar and water.
Stir constantly until the sugar is dissolved.
Add the ginger and continue to heat, bringing the syrup to a light boil.
Cover, reduce heat, and allow to simmer for about 15 minutes.
Remove from the heat and allow to cool and steep in the covered pan for about 1 hour or until it reaches your preferred taste.
Strain out the ginger and bottle under a tight seal.
Mix into your favorite drinks and enjoy!
How Long Does Homemade Ginger Syrup Last?
If kept covered in the fridge, this should keep for up to two weeks, but may last a little bit longer than that. If it's no good, you'll notice little bits of mold.
- To make straining easier, slices or chunks of ginger are better. Grated fresh ginger will work, but you will need to finely strain it to remove all of the pieces.
- You can adjust the sugar and water ratio. Make it richer with 2 parts sugar and 1 part water, or back off on the sweetness with a straight 1:1 mix. The proportions in this recipe add a bit more sweetness against the spice.
- Ginger syrup is excellent with other types of sugar, especially raw and brown sugars.
Ginger syrup does not have to be one-dimensional. Try these other flavors:
- Vanilla-ginger simple syrup brings a little sweetness that also plays down the ginger. Use a whole vanilla bean or a teaspoon of pure vanilla extract.
- Chile peppers add a little heat but you don't want to "burn" the flavor, so remove the peppers before the ginger infusion is done. Place a whole chile pepper into the simmering syrup. Remove it from the heat, and taste the syrup. If the pepper infusion is to your liking, remove it, and continue the ginger infusion. If not, add the pepper back for a few more minutes. Most peppers will need just 5 minutes.
- Winter spices, including cinnamon, nutmeg, cloves, and allspice are made for ginger syrup. Combine the ginger, cinnamon, clove, and allspice used in the ginger snap martini and create a syrup to use in that martini or try it in hot toddies or coffee.
- Other flavors to try in ginger syrup include coconut, mint, and lemon or lime.