How to make ginger syrup at home with just 3 ingredients in 40 minutes. This simple ginger syrup is packed with flavor and perfect for adding to cocktails, drinks, desserts, and more. Best of all, you can use the leftover ginger pulp for delicious ginger crackers, too!
This amount will yield about 1.5 cups ginger syrup
Step 1: Prepare the ginger
I used homemade ginger paste for this. Alternatively, you could grate the ginger. I prefer to peel the ginger first - but you can use un-peeled ginger, too.You can simply slice the ginger into coins, but I like how the grated/minced garlic infuses the syrup better. It also needs to be in a ‘puree’ form to make into crackers, anyway.
Step 2: Boil the ginger syrup
Add the water, sugar, and ginger to a pot and heat over medium heat, stirring well to help the sugar dissolve.
Bring the mixture to a boil, reduce the heat to low-medium, and simmer for 20 minutes to allow the ginger flavor to infuse.During this time, the color of the simple ginger syrup will change and darken; that’s normal! If you use ginger coins/ segments, it will be slightly lighter, and the sugar you use will also impact the color.
Step 3: Allow to cool and strain
Once your ginger simple syrup has reached the desired thickness, allow it to cool for a short while before straining it through a fine-mesh sieve to remove any solids (i.e., the ginger pulp).
Pour the cooled syrup into a clean airtight sterilized bottle/jar.
Step 4: Make ginger pulp crackers (Optional)
There are several ways you can use the leftover ginger pulp, including within smoothies, to make ginger tea or - as I do- made into simple sweet ginger crackers.Since the ginger pulp has been soaking up the sugary syrup, it’ll be nice and sweet already. All you need to do is spread the pulp over a large dehydrator/ oven tray and allow it to dehydrate until completely dry and snappable.You can do this in a dehydrator or oven (at its’ lowest temperature) for between 2-3 hours. Crack the oven door open slightly if the lowest temperature is still ‘cooking’ the crackers.Once dried, break the mixture up into ginger crackers and store it in an airtight container.
How to Store Ginger Syrup?
Fridge: Store the ginger syrup in the refrigerator for 2-3 weeks. If you add any extra ingredients to the syrup, then this may impact the shelf life.The syrup can ‘settle’ a little in the fridge, so give it a shake before using it each time.Freeze: You can store the ginger syrup in the freezer for between 8-10 months. It may not freeze solid due to the high sugar content, but this is normal.Look out for signs of cloudiness and mold to see if the ginger syrup has spoiled. If stored well in a moisture-free, airtight container, this syrup has the potential to last months even in the refrigerator.
To prepare a ginger rich syrup: Use a 2:1 ratio of sugar to water. This will create a thicker, richer syrup with a longer shelf life (1 month in the fridge, possibly up to 2 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 pre-heated oven for ten minutes at 160ºC/325ºF to completely dry (any moisture can cause spoilage sooner).
The shelf life of flavored ginger syrup: Any add-ins to this syrup can affect the shelf life, so keep an eye out for spoilage.
To further preserve the syrup: You may be able to extend the syrup’s shelf life by adding a little vodka to it. However, some dispute this claim. I’ve never tried, so I can’t guarantee either way.
For a 1:1 syrup: I used less sugar in this syrup. However, if you want the specific texture of a 1:1 syrup (for drinks, etc.), then feel free to use a 1:1 ratio of sugar to water.
Adjust the amount of ginger: Feel free to adapt the recipe based on how strong you want the ginger flavor to come through.
Optional Add-ins and Flavor Variations:
Sugar-free: You can use a sugar-free sweetener like erythritol or stevia. Just note that these syrups will be thinner than using regular sugar.
Honey ginger syrup: For refined sugar-free honey ginger syrup, you could make a simple ginger honey syrup. To do so, substitute the sugar for honey. You can experiment with the ratio of honey to water, too, if preferred (I never use more than 1:1).
Vanilla: I recommend adding fresh vanilla seeds for the best flavor. Use one vanilla pod for a subtle flavor and two for a slightly more robust flavor. Split the bean in half, scrape out the seeds, but throw the entire pod into the syrup while it boils. Remove the pod before storing the syrup.
Gingerbread syrup: Feel free to add a pre-blended ‘gingerbread’ spice mix or add the individual spices; cinnamon, nutmeg, allspice, and clove. I like to add a little light molasses (2-3 Tbsp) for a richer gingerbread flavor.
Other spices: Feel free to experiment with other warming spices, too - cinnamon, allspice, nutmeg, clove, cardamom, etc.
Ginger-mint syrup: I recommend using around ½ cup of lightly packed mint leaves to this recipe.
Lemon-ginger syrup: Add around a ⅓-½ cup of fresh lemon juice to this recipe.
Chili-ginger: Swap out the chili used based on how spicy you want the chili to be. I recommend using one small bird’s eye chili, sliced and then removed before decanting the syrup. You can optionally toast the chili in a dry pan first for a slightly smoky flavor.
Ginger coconut: Swap out the water for coconut water for a ginger syrup with added complexity and a slightly nutty flavor.