When our first daughter was expecting her first child, she had a bit of nausea that sometimes comes with the hormonal changes of pregnancy. I remembered my own experiences and knew that something sweet can help. I also remembered Mom offering us ginger ale when we had stomachaches as kids so I decided to make a ginger simple syrup that could be added to sparkling water for a homemade version of ginger ale.
What is a simple syrup?
Homemade Ginger Syrup is simply a simple syrup infused with ginger. And a simple syrup is just 2 parts water to one part sugar. You can add herbs or fruits to create any flavor you like.
I used David Lebowitz's version, but if the called-for amount of ginger is too spicy for you, feel free to cut back on it. Likewise, if you want more, feel free to add more!
What kind of sugar to use
I always advocate for organic everything so in this case, I use organic cane sugar. If you want to use white granulated sugar, that's your choice.
How do I prepare the ginger?
You don't have to peel the ginger if you don't want to. In fact, I like the bit of darker color that it gives to the syrup. However, if you want to use the ginger pieces for another purpose, you should probably peel them. The leftover ginger can be added to a batch of marmalade, or patted dry and chopped further, then added to just-churned ice cream or gingersnap cookie dough.
You don't have to be precise with the chop on the ginger. The purpose is to get it small enough that while it simmers with the water and sugar that it imparts plenty of ginger flavor in the process.
Bring chopped ginger to a boil with the sugar and water, then simmer for 45 minutes to an hour. Your home will smell amazing.
Let the ginger cool in the syrup, then strain it out.
How to use the Homemade Ginger Syrup to make ginger Ale
To make a glass of ginger ale, put some ice in a glass ... or Mason jar. Then add ginger syrup to about a quarter or a third of the glass depending on your taste preferences. Try a quarter first, then add more if you like. Top with sparkling water and a squeeze of lemon juice. Stir to combine and enjoy.
Recipe
Homemade Ginger Syrup
Ingredients
- 8 ounces chopped ginger (225 grams)
- 4 cups water filtered or spring water preferred
- 2 cups sugar organic cane
- pinch salt
Instructions
- Cut the ginger into thin slices, then coarsely chop it into smaller pieces.
- Let cool, then strain the syrup through a fine-mesh strainer. Store the strained syrup in the refrigerator, covered, until ready to use.
- TO MAKE GINGER ALE: Fill glasses with ice, the pour ginger syrup to ¼-⅓ of the glass (depending on your taste), add a generous squeeze of fresh lemon or lime juice. Top with sparkling water or tonic water. Stir gently to mix the ingredients and garnish with a round of citrus or fresh mint.
Michael Winter
Simmer covered or uncovered? I'm going to try using this for kombucha.
Tammy Circeo
Gosh. You ask hard questions! 😀 Either way you prefer is just fine. I prefer uncovered because of the condensation dropping back in the syrup from the lid.
Kristi Madsen
So yummy. I have a gingerbread recipe that calls for Ginger syrup. So happy I can make my own instead of buying a large quantity. Thanks
Tammy Circeo
That sounds like a lovely recipe. I always think that if you can make something yourself, it's a good thing! AND ... if you make it yourself, you are the one controlling the amount of ginger and how it ultimately tastes.
Mika
Oh my dog!! Delicious. Easy to make as described here. I poured it into a mason jar. This would make a great warm Christmas gift (just in time for flu season). Add to herbal tea. Thanks!
Tammy Circeo
I'm glad you enjoyed it and yes, there are so many uses for it!
Margaret
Love this recipe! My SIL found it and shared it with me. I have used it in hibiscus tea and also with sparkling water. I dehydrated the ginger after using and will chew on a piece when I have an upset stomach. Thanks!!!!!
Tammy Circeo
Oh yes! I love eating ginger. You can also candy it and it's so good for an upset stomach.
Bruce
You can extract more flavour out of ginger if you grate the ginger instead of chopping it into pieces.
Tammy Circeo
That is a true statement. How you treat the ginger totally depends on your end goal for flavor.
Frankie
I freeze mine by putting it in ice cube trays util frozen and transfering into freezer bag to make ginger tea with.
Tammy Circeo
You do that because you are brilliant! 🙂
Amy Tierce
Can you make it with honey?
Tammy Circeo
I'm sure you can. Honey is just an alternative sweetener and I think it would work just fine!
Heather P
I’ve never made a beverage syrup of any kind. I wanted to try making my own ginger ale. This recipe is fantastic! It tastes just like ginger ale when mixed with carbonated water, except better because I can control the sweetness. So pleased with this!!!
Tammy Circeo
I'm happy to hear that, Heather! I love making things absolutely from scratch, not only because I can control the quality of the ingredients, but also of the flavors!
Sarah
I'm excited to try this, I purchased some Japanese whisky from Aldi based on this type of recipe it came with in the magazine, I'm currently turning a jar of blackberries in vodka and needed something fun to make in the meantime so I bought a hunk of ginger and plan to do this, this week. I'm going to pick up a flip top bottle from b&m first so I can try keep it as long as I can. is the fridge the best or could it be kept in my dark pantry? I'm planning to making some hot ginger biscuits after too so I'm assuming I just chop them nice and small and add just I would have done if I used crystallised ginger in syrup?
Tammy Circeo
You have so many delicious plans!
Yes, you can keep it in a cool, dark pantry. Because the ginger is strained out, there's not the same concern with spoilage. Just keep an eye on it and use your best judgment on its freshness.
And those biscuits?! Yum! I would do as you suggest and chop them very small because they will still be spicy! This is an interesting idea that peaks my interest!
KBec
At the risk of being called a stickler, I'd say any good bartender's simple syrup is a one-to-one ratio of water & sugar. Many do a Rich simple or Rich Demerara simple, which is 2 sugars to 1 water. The latter lasts longer due to the high sugar content preventing mold (from what I read). But I'm sure this syrup is quite tasty.
Tammy Circeo
Well, I'm not a bartender, just an at-home cook. But yes, I know that a classic simple syrup is a one-to-one ratio of water and sugar. Making a simple syrup at home means it's not necessary for it to be long-lasting because you can make only as much as you need in the moment. Actually, even in a commercial setting, I would advise to only make what is necessary and eliminate the need for more sugar. It sounds like you maybe didn't try the recipe before commenting? Perhaps you would be willing to do so and change your rating from 3 stars to 5.
Bianca
You don’t simmer simple syrup for 45 minutes though… extra water is required for the long simmer.
Tammy Circeo
You CAN successfully simmer simple syrup for 45 minutes as long as the heat stays very low. In a plain simple syrup, the time on the stove is only used to dissolve the sugar into the water. If you want to infuse something into the syrup ... in this case, the ginger ... more time is required as is a very low heat. It works!
Bianca
Yes, for sure. I was trying to defend your recipe and not to question it. It’s absolutely delicious! I’m mixing with fresh lime juice, mint leaves and sparkling water. It’s ALMOST as good as a mojito and much better for you!
Tammy Circeo
Ah ... sometimes the written word doesn't come across as the spoken one. I hope I didn't sound snippy! I love your concoction of lime, mint, and sparkling water ... sounds delicious!
Met
It sounds AMAZING 🥳
I can’t wait to make this! Have made loads of syrups and never thought of using ginger
Just made rosemary syrup and that was amazing and different 🤣
Liquorice root is a great favourite of mine.
Jamie
How should this be stored and how long should it be kept?? 🤓 New to making simple syrups, but SO excited you shared your recipe! 💕
Tammy Circeo
I hope you'll be able to put this syrup to good use! You can store it in the fridge for quite a long time. There are differing opinions ... some say a week, some say a month, others say 6 months, and yet others say "indefinitely"! As with most things, I encourage you to use common sense and go with your gut.
Linda Breedt
thank you from south africa, cape town. this is delicious!!! Just made it, so refreshing!
Tammy Circeo
You are so welcome! Enjoy. 🙂
Karla Fiallos
Thank you for sharing I want to make naughty but nice cocktails and it requires this.I hope my bar likes it Saturday at the Christmas Party.
Tammy Circeo
I hope so as well! Enjoy.
Tam
can't wait to try!
can it be frozen?
Tammy Circeo
I hope you enjoy it! Yes, you could freeze it. I would suggest freezing it in ice cubes, then pour the sparkling water over a cube when you want a ginger ale!
Denisa
Thank you for the recipe! Greetings from Czechia (Europe). 🙂
Tammy Circeo
You are quite welcome. Bon appetit!
Irene Wong
delicious! not as sweet as other syrup recipes I've tried, and so gingery, I love it. Perfect in a hot tea or cold with carbonated water and lemon.
Tammy Circeo
Thank you, Irene. I love this syrup, too. It's so good for several different applications.
Kadee
I made this to use in tea and lemonade. I did leave out the salt. love it. Just add about 2 ounces to an 8 ounce glass of tea or lemonade (adjust for your taste).
I freeze the ginger slices and use later.
Tammy Circeo
So glad you love it!