You'll love flavoring beverages and cocktails with this fresh ginger simple syrup! The flavor is sweet and complex, with a zing that you just don't find in store bought ginger syrup.
Fresh Ginger Simple Syrup
When I shared my rich simple syrup recipe last summer, I mentioned that it's also super easy to make infused syrups at home by adding some fresh mint leaves, vanilla, etc.
I know some of us are less adventurous than others in the kitchen, though, and therefore might be a little hesitant to just start adding flavors to a simple syrup without an actual recipe. So I thought I'd share with you all how to make simple syrup with ginger!
How To Make Ginger Syrup
This recipe for ginger syrup is SO easy to make! Just add finely chopped fresh ginger root to the sugar and water solution, along with a touch of cinnamon and pure vanilla extract.
The resulting ginger root syrup is sweet and complex, with a zing that you just don't find in store bought ginger syrup!
Ginger syrup is fantastic added to club soda, creating an easy homemade ginger ale. It also makes a fabulous homemade gingerbread latte that I would choose over the Starbucks version any day! Or try it in some homemade iced coffee.
Doubling This Simple Syrup Recipe
Simple syrups keep for up to six months in the refrigerator, but chances are you'll use it up long before then. I actually made a double batch earlier this week, because we've been blowing through it so fast.
If you want to try doubling this ginger syrup recipe, I recommend using a dutch oven pan to avoid having the syrup boil over. You'll also probably want to boil it almost twice as long, because it will take longer to reduce the larger quantity of sugar solution to the proper consistency.
Printable Recipe ↓
Fresh Ginger Simple Syrup
Ingredients
- 2 cups water
- 2 cups sugar
- 1 (6-inch) piece fresh ginger - peeled and finely diced
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
Instructions
- Bring the water to a gentle boil in a saucepan over medium heat.
- Add the sugar, ginger, cinnamon, and vanilla, and and whisk until all of the sugar is dissolved. Reduce the temperature and simmer for 30 minutes to reduce, stirring occasionally.
- Allow the solution to cool completely at room temperature. Once it's cooled, you can transfer the ginger syrup into a clean container for storage.
- Store in a tightly covered container in the refrigerator for up to 6 months. If you notice any crystallization forming, you can heat the syrup back up over low heat, whisking occasionally, to reincorporate the sugar crystals.
Did you make this recipe?
I'd love to see how your ginger simple syrup turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Kati says
WOW! This is such a delicious simple syrup (never knew it was so easy to make)! Saved this for future use again- we used this for a nice holiday beverage
Tara Kuczykowski says
So happy you loved it, Kati. Happy New Year!!
Gail says
Do you strain it before putting in jar?
Tara Kuczykowski says
Great question, Gail! It's ultimately a matter of preference. If you dice the ginger finely enough, you really don't need to. But you certainly can if you want a ginger syrup that's totally lump free. Enjoy!
Wendi Shier says
I just made this. So good! I loved it with just the ginger and cinnamon, but wanted more of a gingerbread vibe, so I added a TBS of molasses…holy cow! So good. Thanks for the great recipe and idea
Tara @ Unsophisticook says
Oh, that sounds fabulous, Wendi — thanks for the suggestion! Definitely going to try that with my next batch.