Homemade Ginger Syrup Recipe
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This homemade ginger syrup takes just three ingredients (fresh ginger, sugar, and water) plus about ten minutes on the stove. Once you’ve got a jar of it in the fridge, you’re one splash away from a refreshing ginger soda, a cocktail, and many more.
What is ginger syrup?
Ginger syrup is a sweet, spicy syrup made by simmering grated fresh ginger with sugar and water until the ginger’s flavor infuses into the liquid. Once it’s strained, you’re left with a concentrated syrup with no pulp, just ginger flavor you can pour straight into a drink or recipe.
I like making mine fairly strong because a little goes a long way, especially when I’m mixing it with sparkling water or adding it to a cocktail. You only need a small splash to get that warm, spicy ginger flavor, and you can easily add more if you want it stronger.
How to use it?
- Ginger soda or lemonade: Mix with sparkling water and fresh lemon or lime juice for a quick homemade ginger drink. This is probably how I use it most often.
- Cocktails and mocktails: Swap it in anywhere you want sweetness plus ginger heat.
- Coffee or iced tea: Stir a little into hot coffee, cold brew, or iced tea for a subtle ginger flavor.
- Cooking: Stir-fry sauces, marinades, glazes, dressings.
- Baking and desserts: Drizzle over cakes, pancakes, waffles, or fruit.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Fresh ginger: Ground ginger won’t give you the same bright ginger flavor, and it won’t blend the same way.
- Water: Regular drinking water is fine.
- Sugar: I use white sugar for this recipe. It keeps the syrup clear and lets the ginger flavor come through.
How to make ginger simple syrup
1: Blend the ginger with water. Roughly chop the fresh ginger and add it to a food processor with half of the water. Blend until the ginger is finely chopped and mixed well with the water.
2: Cook the ginger mixture. Pour the ginger mixture into a saucepan. Add the remaining water and the sugar. Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally.
3: Strain the syrup. Place a fine-mesh sieve over a bowl or measuring jug and line it with cheesecloth. Pour the hot ginger mixture through, letting the syrup drain through the cloth.
4: Squeeze the cheesecloth. Gather the cheesecloth around the ginger pulp and squeeze it firmly to get the remaining syrup out. There’s quite a bit of ginger flavor left in the pulp, so don’t skip this step.
5: Cool and store.
Let the ginger syrup cool completely, then transfer it to a clean bottle or jar. Keep it refrigerated until you’re ready to use it.
How to store
Ginger syrup can be stored in the refrigerator for up to 2 weeks. Let it cool completely, then transfer it to a clean, airtight bottle or jar and keep it refrigerated.
Always use a clean spoon when taking syrup from the jar, and discard it if you notice any mold, fermentation, or an unusual smell.
More homemade syrups to try
Homemade Ginger Syrup Recipe
Equipment
- Food processor
- Saucepan
- Cheesecloth
- Jar for storage
Ingredients
- 50 g fresh ginger, roughly chopped
- 240 ml water, divided in half
- 100 g sugar
Instructions
- Blend the ginger: Roughly chop the fresh ginger and add it to a food processor with half of the water. Blend until the ginger is finely chopped.
- Cook the ginger: Pour the ginger mixture into a saucepan. Add the remaining water and the sugar. Stir and bring to a gentle simmer.
- Simmer: Simmer for 10 minutes, stirring occasionally, to let the ginger infuse into the syrup.
- Strain: Place cheesecloth over a fine-mesh sieve and pour the ginger mixture through it into a clean bowl or measuring jug. Let it drain for a moment.
- Squeeze: Gather the cheesecloth around the ginger pulp and squeeze firmly to extract as much syrup as possible.
- Cool and store: Let the ginger syrup cool completely, then transfer it to a clean bottle or jar and refrigerate.
Notes
- Use the nutrition card in this recipe as a guideline.
How long does it last in the fridge?
I recommend using it within 2 weeks. It may last longer, but as a food blogger, I prefer to give a conservative storage time rather than have readers keep something for too long.