Log In / Sign Up
HOME
>
RECIPES
>

Ginger Syrup Recipe

Difficulty: Easy | Total Time: 5 mins, plus cooling time | Active Time: | Makes: 2 cups

This variation on Mint Syrup is called for in our Asian Iced Tea recipe. With its exotic taste, this ginger syrup from author and former Gramercy Tavern managing partner Nick Mautone can be used as a replacement for Rich Simple Syrup in many recipes to add complexity and intensity to your drink. It can also be used as the sweetening base for a marinade, mixed with spices to make a paste for a moist rub, or combined with fruit for a quick dessert.

Game plan: This can be made up to 2 weeks in advance and stored in the refrigerator.

INGREDIENTS
  • 1 (3-inch) piece fresh ginger
  • 2 cups granulated sugar
  • 1 cup water
INSTRUCTIONS
  1. Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.
  2. Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
  3. Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tightfitting lid, cover, and refrigerate until ready to use.
    Write a review | 10 Reviews
  • Ginger Syrup Recipe
    1

    Lame, sorry to say. Recipe made a sugar syrup that tastes like ginger only if you tell people that's what the flavor is. Now I'm trying to figure out how to amp it up. If you want a spicy ginger syrup, double the amount of ginger, shred or mince it, cook longer & leave the ginger in the pan, in fridge, overnight, before you strain it.

  • Speaking of errors, (sigh), I just made one! It says 2 cups of sugar plus one cup of water! Sorry.

  • I am in hearty agreement with the people who wrote that "one cup of water plus 1 cup of sugar will NEVER add up to 2 cups of anything..." There must be an error, though I am sure it is easy to correct with a taste test :)

  • I wondered the same thing hungry_united! When I saw the yield then the ingredients I was like.... "Danger... does not compute...."

  • if possible use young ginger, found in most asian markets, young ginger is fiberless, and is used to make premium ginger syrups, candied ginger and the pickled ginger served with sushi.
    The same recipe can be used to make galangal syrup...galangal is in the ginger family, sometimes called blue ginger, but galangal has its own unique flavor, more like citrus with a touch of pine.
    If you like working with ginger syrup you'll love galangal syrup

  • To: hungry_united. No, sugar (Southern way to say "dear"). As it boils, the water evaporates, concentrating whatever else it is mixed with. That's how all sauces are "reduced" too ;-)

  • how exactly does one cup of water boil down to create two cups of syrup? just wondering... is it because the sugar melts?

  • I have made this recipe and used a combo of Suzanne Somers Somersweet and Splenda Sugar Blend...worked great....used it in drinks, recipes, etc.....A great low sugar drink: diet ginger ale, splash of orange juice or cranberry juice, and a bit of ginger syrup....add vodka to make a "healthy" bar drink

  • no

  • Will i get the same results using splenda instead of sugar?

Share with your friendsX