This Honey Ginger Syrup adds sweetness and a warm, spicy kick to cocktails and mocktails. It’s basically a cross between ginger syrup and honey syrup (which is also called runny honey), bringing the best of both flavors together in one simple recipe.
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About this Honey Ginger Syrup recipe
Honey and ginger are two of the best winter flavors, and together they are a formidable duo. Honey ginger syrup makes for an excellent drink mixer, from cocktails to non-alcoholic drinks like homemade ginger ale.
This homemade simple syrup is made by simmering fresh ginger in water, then stirring in honey while the mixture is still warm so it dissolves smoothly. The result is a sweet, spicy syrup that works wonderfully in drinks year-round.
You only need ginger root, honey and water, and you can customize the strength by adjusting how long you simmer the ginger. You can also experiment with plant-based sweeteners like coconut sugar, date syrup, agave nectar * or maple syrup for a different flavor profile.
Why you’ll love this recipe
- Perfect balance of sweet and spicy: Honey tempers the sharpness of fresh ginger so the syrup tastes warm and smooth instead of harsh.
- More interesting than plain honey syrup: The ginger adds a depth and complexity you don’t get from regular runny honey.
- Great for cocktails and mocktails: It works in everything from hot tea to whiskey drinks to sparkling nonalcoholic recipes.
Tools & equipment
You’ll need a sharp knife and a vegetable peeler * to prepare the ginger, plus a cutting board for dicing it into small pieces. A small saucepan is ideal for simmering the ginger and water together, and a fine-mesh strainer * allows you to remove the ginger pieces cleanly. Use measuring cups to portion the ingredients and a heatproof, food-safe jar such as a mason jar for storing the finished syrup.
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Ingredients and substitutions
This syrup starts with a four-inch piece of fresh ginger root, peeled and diced into small pieces so it releases maximum flavor. Water forms the base of the syrup and allows the ginger to steep fully before the honey is added. Honey provides both sweetness and body, giving the syrup its velvety texture. I love to use a good quality local honey when possible.
For plant-based alternatives, coconut sugar, date syrup, agave nectar * or maple syrup all work well in place of honey, though each one adds its own distinct flavor. Use the same method and ratios and adjust the sweetness to taste.
Instructions
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- Peel and dice ginger root into ½-inch pieces. Cook ginger and water together in a saucepan over medium heat.
- Bring to a simmer for 10 minutes for a milder syrup. Cook for 15 minutes for stronger ginger flavor. Remove from heat.
- While mixture is warm, strain out ginger pieces. Stir in honey.
- Store in an airtight, food-safe container such as a mason jar.
Tips & tricks
- Dice the ginger small. Smaller pieces release more flavor and help you get a stronger ginger taste in less time.
- Adjust the simmer time. A shorter simmer gives you a soft ginger note, while a longer simmer creates a spicier, more intense syrup.
- Stir in honey while warm. Adding the honey before the mixture cools helps it dissolve smoothly without clumping.
Uses for Honey Ginger Syrup
This syrup adds warmth, sweetness and spice to cocktails, mocktails and desserts. Try it with:
Cocktails: Bee’s Knees, Penicillin or whiskey sours are all popular options.
Mocktails: You can also add this syrup to ginger tea, lemonade or sparkling water.
Desserts: Try a drizzle over ice cream, yogurt or baked fruit for a sweet, spicy finish to your meal.
FAQ
Store it in the fridge for up to 2 weeks.
Keep the ginger honey syrup in an airtight, food-safe jar and refrigerate after making it.
Yes. Add more water for a lighter syrup or reduce the honey slightly.
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Honey Ginger Syrup
ingredients
- 1 4-inch piece ginger root peeled and diced into ½-inch pieces
- 1 ½ cups water
- 1 cup honey
instructions
- Peel and dice ginger root into ½-inch pieces.1 4-inch piece ginger root
- Cook ginger and water together in a saucepan over medium heat. Bring to a simmer for 10 minutes for a milder syrup. Cook for 15 minutes for stronger ginger flavor. Remove from heat.1 ½ cups water
- While mixture is warm, strain out ginger pieces. Stir in honey.1 cup honey
- Store in an airtight, food-safe container such a mason jar.
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