Ginger Simple Syrup
Like the name implies, simple syrup really is as simple as it gets. Like as simple as three ingredients, and almost no dishes. Actually plain simple syrup is only two ingredients. I’ve added fresh ginger root to mine for a little boost of flavor.
Table of contents
Why We Love This Recipe For Ginger Simple Syrup
First, let’s start off with what simple syrup is. Simple syrup is equal parts water and sugar. The sugar is dissolved in the water. That’s it. Simple. You can do it on the stove in a saucepan, stirring with a spoon.
Today I made this simple syrup in a jar by just pouring boiling water over the sugar. Then I shook up the jar and the sugar dissolved into the water.
Simple syrup is an apparaille (which is a fancy culinary term that means that it is a prepared component of another recipe- or a recipe within a recipe). It can be used in recipes when you want sugar to be in liquid form.
A common place to find it is at nice coffee shops in the summertime, for people to sweeten their iced coffee. Most restaurants or bars will also have a bottle of simple syrup on hand. It’s often used for sweetening cocktails, and you can spike them with lots of fun flavors.
I got the idea to add ginger to this simple syrup from a restaurant I used to work at. We always had a ton of fresh squeezed lemons and limes in our recipes, so when we were done juicing them, we’d save the rinds and add them to the simple syrup along with a few coins of ginger.
So today I added ginger to mine because it makes it a little peppery. Feel free to leave it out, or you can try other ways of flavoring it. Like adding in a pinch of lavender blossoms or mint. A great recipe to add this ginger simple syrup to is my Strawberry Lemonade Cocktail. Simple syrup is also great mixed with fruit puree for sorbet like my Pineapple Coconut Sorbet or to mix into a smoothie and drinks for sweetness.
Key Ingredients For This Recipe
I know you can buy frozen grated ginger, but fresh ginger is absolutely recommended for this recipe. Fresh ginger (whether you slice it, mince it or grate it) will always have the most flavor. You can find fresh ginger in the produce aisle of most grocery stores. I usually leave the skin on for this recipe, however, if you want to peel it that shouldn’t alter the flavor.
For most simple syrup recipes, especially those in which I’m infusing a flavor, I use granulated white sugar. You could theoretically use other kinds of sugars, but more on that down below in the FAQs. I also use a 1:1 sugar-water ratio, but feel free to increase the sugar amount if you want it extra sweet and rich. In this case you will need to boil the mixture as the concentration of sugar will be too much to dissolve in the jar method.
I used pre-boiled hot water in this recipe rather than simmering the water and sugar together in a saucepan. It was easier, left less of a mess, and worked just as well.
Instructions to Make This Ginger Simple Syrup
Wash and dry a 1 pint jar with a tight fitting cap. Add the ginger and sugar to the jar, then pour water over top.
Cover the jar tightly, then hold the jar with a kitchen towel and shake vigorously until the sugar is completely dissolved.
Let the simple syrup cool at room temperature. Use immediately or refrigerate for up to two weeks. Remove the ginger coins before using.
FAQs and Expert Tips
If you want this syrup to last longer than two weeks, add about one tablespoon of vodka. If you’re making a big batch, add anywhere from a few tablespoons to one ounce.
A common substitute for regular white sugar in simple syrup is Demerara sugar (or raw sugar). Use the same amount that this recipe calls for. You can also use coconut sugar and/or light brown sugar. The only thing I will mention is that these substitutes might alter both the taste and color of the simple syrup.
Even though is it called syrup, it won’t be nearly as thick as agave, maple, honey or any other syrup you’re used to. Since the syrup isn’t boiling down, it’ll remain liquid. It’s a positive thing, though. It will make it easier to mix into your cocktail.
If you love a really strong ginger flavor, grate or mince ginger instead of cutting it into coins. Let it steep in the syrup for a full 1 to 2 days, then strain the syrup through a fine-mesh sieve.
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Happy Cooking! ~KatiePrint
Ginger infused simple syrup made with equal parts sugar and water with a few slices of fresh ginger root for flavor.
- 5 slices ginger root (1/4-inch each)
- 1 cup sugar
- 1 cup boiling water
- Wash and dry a 1 pint jar with a tight fitting cap. Add ginger to the jar. Add sugar.
- Pour water over the sugar. Cover jar tightly. Hold jar with a kitchen towel and shake vigorously until the sugar is completely dissolved.
- Cool at room temperature. Use immediately or refrigerate up to two weeks. Remove ginger coins before using.
The ginger flavor will get stronger as it sits in the fridge with the ginger coins. If you prefer a more mild taste, simply taste the syrup after a day or two. Remove the ginger once it tastes strong enough for you.
- Prep Time: 5 minutes
- Category: Condiments
- Method: stove top or small appliance
- Cuisine: American
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 7 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 0 g
Keywords: ginger simple syrup,simple syrup