Peel and grate (or mince) the ginger.When using organic ginger, I often keep the peel on, though the ginger-infused syrup will be slightly darker. You could also use ginger slices, but the flavor takes longer to infuse.
Add all the ingredients to a saucepan and heat over medium, stirring well until the sugar dissolves.
Bring the mixture to a boil, reduce the heat to low-medium, and simmer for 20 minutes to allow the ginger to infuse.
Once your ginger simple syrup has reached the desired thickness (it thickens more as it cools), remove it from the heat and allow it to steep with a lid on until it reaches your desired taste (check every 10 minutes).
Strain it through a fine-mesh sieve to remove the ginger pulp, and pour it into a clean, airtight bottle or jar.
Store the ginger simple syrup in the refrigerator for 2-3 weeks, giving it a shake before each use. Note that any add-ins may affect the shelf life. Look out for signs of cloudiness and mold to see if the homemade ginger syrup has spoiled.Can You Freeze Ginger Syrup?Due to the high sugar content, simple syrups don’t freeze solid. However, you can still extend the shelf life of this ginger simple syrup in the freezer, storing it for 8-10 months.
To sterilize your jar: Wash the jars/bottles in hot soapy water, rinsing well. Then place the jars (no rubber or plastic parts) in a preheated oven for ten minutes at 160ºC/325ºF to dry fully (any moisture can cause spoilage sooner). Alternatively, you can boil the jars for 10 minutes.
Tweak the ratios: Add more or less ginger, depending on how robust you want the flavor.
For a more robust flavor: Blend the syrup with the ginger pulp after it cools, then strain it through a nut milk bag.
Optional add-ins and variations:
Honey ginger syrup: Substitute the sugar for honey (or maple syrup). You can also experiment with the ratio of honey to water if preferred (I never use more than 1:1).
Vanilla: Use 1-2 vanilla pods, seeds scraped out, then remove the empty pods before storing the syrup.
Gingerbread syrup: Add a pre-blended "gingerbread" spice blend. I also like to add light molasses (2-3 Tbsp) for a richer gingerbread flavor.
Other spices: i.e., cinnamon, allspice, nutmeg, clove, cardamom, etc., added to taste.
Ginger-mint syrup: Add around ½ cup of lightly packed fresh mint leaves to the ginger syrup recipe.
Lemon-ginger syrup: Add a ⅓-½ cup of fresh lemon juice for a bright and zesty syrup. You could add some lemon zest, too.
Chili-ginger: Swap out the chili used based on how spicy you want it to be. I use one small bird’s eye chili, sliced, and remove it before decanting the spicy ginger syrup. You can optionally toast the chili first for a slightly smoky flavor in the ginger concentrate.
Ginger coconut syrup: Swap out the water for coconut water for ginger-infused simple syrup with added complexity and a slightly nutty flavor.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!