How to Make and Store Ginger Simple Syrup?

[xilomoh]

Hey everyone,

I’ve been experimenting with homemade drinks and wanted to try making a ginger-infused simple syrup. I’m looking for a straightforward recipe that brings out the ginger flavor without overpowering it. Do you simmer the ginger with the sugar and water, or just steep it after boiling?

Also, how long does it typically last in the fridge, and is there a preferred container for storage? Any tips on achieving a nice balance of sweetness and spice would be much appreciated. Bonus points if you’ve used it in cocktails or teas!

Thanks in advance!

 

[tafisa]

Simmer the ginger with the sugar and water for about 10–15 minutes to draw out the flavor, then let it steep off the heat for another 15–20 minutes before straining. Use about ½ to 1 cup of sliced fresh ginger per cup of water and sugar, depending on how strong you want it. For a nice balance of sweetness and spice, Simple Syrup, Ginger is best made fresh and adjusted to taste. Store it in a clean glass jar or bottle in the fridge—it should last 2–3 weeks. Great in teas, cocktails, or sparkling water for a ginger kick.

 

[alexarafat]

Oh, ginger syrup is a must-have! Here’s my go-to method: Thinly slice the ginger (I use my belt buckle knives — they’re crazy sharp and perfect for quick prep), then simmer with equal parts sugar and water for 15-20 minutes. Strain it hot into a clean mason jar, and it’ll keep for weeks in the fridge.

It’s killer in teas, lemonades, or even drizzled over pancakes. Pro tip: Add a splash of vodka to extend its shelf life. And honestly, since I started carrying belt buckle knives, I’ve found so many uses for them, from camping to cocktail hour. Total game-changer!