Homemade Ginger Syrup
Homemade Ginger Syrup is a simple syrup infused with ginger. Make ginger ale or cocktails, sweeten ice tea, or flavor fruit salads.
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.
Notes
You may peel the ginger if you choose, but if you don’t, it will give the syrup a slightly darker color. 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. If you plan to reuse it, you should peel it before making the syrup with it.
This syrup is quite spicy and if you find it a bit too spicy and want to tone it down, the next time you make it (or the first time!), you can blanch the chopped ginger first in boiling water, let it simmer for a couple of minutes, then drain it and proceed with the recipe.
Other Uses: You could also make a terrific cocktail with this as a base, using bourbon, whiskey, or rum. Another possibility is to use a few spoonfuls of this syrup to sweeten iced tea or drizzle over a fruit salad.
The syrup should last at least a couple of weeks, refrigerated.
Tried this recipe?Let us know how it was!