Today I have a quick and easy recipe for sweet and spicy ginger simple syrup. Ginger is such a wonderful spice that I love to use in my baking, but I also love ginger tea. When it’s cold, I’ll often boil some ginger with water, lemon and a little honey to make a warming cup of tea that’s slightly sweet and slightly spicy. And during the hot summer months, ginger infused syrup is a convenient way to sweeten ice tea, lemonade or cocktails!
Do you love ginger recipes? Be sure to check out my Orange Ginger Shortbread Cookies, Baked Gingerbread Doughnuts, Gingerbread Coffee Cake, and soft Ginger Molasses Cookies.
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Why You’ll Love This Syrup
Only 3 Ingredients. All you need to make this ginger syrup is water, sugar and ginger!
So Easy. This is about as easy as a recipe can get, since you simply need to boil and steep everything for a bit, before straining it.
Adaptable. You can add more sugar or water for a less spicy syrup, or steep it for longer for a really spicy flavor.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Water + Sugar. Simple syrup is nothing more than sugar and water, usually in a 1:1 ratio.
- Ginger. You’ll need fresh ginger, not ground (powdered) or candied ginger.
Instructions
Make the simple syrup.
- Combine the water and sugar in a saucepan. Bring to a boil over medium heat, to dissolve the sugar.
Prep the ginger.
- Scrub the ginger well to remove the dirt. Thinly slice the ginger (peel it first, if you prefer).
Steep the ginger in the syrup.
- Add the sliced ginger to the saucepan. Bring to a boil again, then reduce to a simmer. Simmer the syrup, covered, for 15 minutes.
- Turn off the heat and let the ginger steep in the syrup for 1 hour.
Strain.
- Pour the syrup through a fine mesh strainer and discard the sliced ginger.
Filter.
- If you peeled your ginger, you can probably skip the step of filtering the syrup. If you didn’t peel the ginger, though, you’ll need to filter it to remove small bits and impurities from the peel. You can do this simply by setting up a coffee filter over a bowl or measuring cup, pouring the syrup into the filter, and letting it slowly drip through.
- Pour the syrup into a clean, lidded glass jar and refrigerate for up to 3 months.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Do I need to peel the ginger first?
No, but… Short answer, you don’t have to peel the ginger, since the peel doesn’t affect the flavor of the syrup. You should scrub it well, though, to remove the dirt. If you don’t peel the ginger, though, you’ll need to filter your syrup to remove impurities from the peel.
How long does ginger simple syrup last?
If stored in the refrigerator in a sealed, glass jar, the syrup should last for up to 3 months. If you see any sign of mold forming, be sure to throw it away and make a fresh batch.
What can I use ginger syrup for?
Use it for drinks! Sweeten your tea (hot or iced), lemonade and cocktails. Ginger is especially good paired with lemon.
How much does this recipe make?
You’ll get about 1 1/4 cups of syrup.
Is ginger syrup spicy?
Yes, it’s deliciously spicy! The spice is so good balanced with the sweetness. For a less spicy syrup, steep the ginger for a shorter time, or add more simple syrup to mellow the flavor.
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Ginger Simple Syrup
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Saucepan
- Mesh Strainer
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 cup thinly sliced fresh ginger root
Instructions
- Combine the water and sugar in a saucepan. Bring to a boil over medium heat, to dissolve the sugar.
- Scrub the ginger well to remove the dirt. Thinly slice the ginger (peel it first, if you prefer). Add the sliced ginger to the syrup. Bring to a boil again, then reduce to a simmer. Simmer the syrup, covered, for 15 minutes. Turn off the heat and let the ginger steep in the syrup for 1 hour.
- Pour the syrup through a fine mesh strainer and discard the sliced ginger.
- If you peeled your ginger, you can probably skip the step of filtering the syrup. if you didn't peel the ginger, you'll need to filter it to remove small bits and impurities from the peel. You can do this simply by setting up a coffee filter over a bowl or measuring cup, pouring the syrup into the filter, and letting it drip through.
- Pour the syrup into a clean, lidded glass jar and refrigerate for up to 3 months.
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