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Active Time
10 min
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Total Time
40 min
Consider making extra of this spicy syrup—it's delicious stirred into tea, added to smoothies, or drizzled over ice cream.
Ingredients
Makes about 1 cup
Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.
Reserved ginger can be used to make candied ginger (recipe at gourmet.com), which can be used to garnish theCanton Ginger Kick*.
Leave a Review
Reviews (12)
Back to TopI like to make my own syrups from natural fruits and veggies for our soda stream. I made this recipe and added a split vanilla bean before simmering. I then add the bean back to the syrup after drawing and save it in a mason jar. It saves in the fridge up to two weeks. But as in another review, you can add a bit of vodka as a preservative. It is absolutely the best soda we have ever tasted. I now make it and gift it since so many people ask for it.
Verdantsea
Seattle WA
1/13/2021
What an easy & delicious recipe! I didn’t peel the ginger, just washed it. I can’t wait to use it in drink recipes & over pancakes!
sydnia
Gouldsboro, Maine
11/4/2020
I make a variety of liqueurs with simple syrups, this one will go with a cranberry orange liqueur for holiday gifts. I agree with others and always add the sugar after straining the main ingredient out. @kathieg169: a common preservative is a bit of vodka.
Anonymous
Charlottesville, VA
11/18/2017
I would like to make this as gifts. Does anyone know what the shelf life is or how to stablize the syrup.
kathieg619
New York
11/12/2017
Amazing! I use this in cocktails as well as a sweetener in my tea and it adds just the right amount of zing.
lisamsp
Minneapolis MN
12/31/2016
In case you haven't done the math on this, DO NOT add the sugar until you have strained the ginger out of the water.
EDenver
6/23/2016
Great basic recipe with clear instructions. A little bit on the sweet side for me so next time I would use a full cup of ginger to give it more zip.
Anonymous
10/22/2015
Delicious in club soda!
Ejo
MI
7/19/2013
Fantastic stuff. Put the leftover pieces in a dehydrator for 2-3 hours and you've got candied ginger...
swanee78
CA
6/13/2013
Delicious. Does have a lot of bite though. For a somewhat milder syrup, first add the ginger slices to cold/room temperature water, bring to a boil, then reduce to simmer for 3-4 min. Drain the water, then proceed with the recipe as written.
Cook2063
1/27/2013
to make leftover ginger into candied ginger: Preheat oven to 200°F with rack in middle. Set a metal rack in a 4-sided sheet pan. Arrange ginger in 1 layer on rack and dry in oven until dried but still pliable, 2 to 2 1/2 hours. Cool completely. Candied ginger keeps in an airtight container at room temperature 1 week.
chrislisa
11/15/2012
This syrup is really good!
tangogowench
9/4/2012
