Ginger Syrup
Give your cocktails, mocktails and desserts a peppery pop and a fiery hint of ginger with this simple recipe. Use it as a sweetener or try it in homemade ginger ale.
Servings 6 servings
Calories 65kcal
Ingredients
- 1 piece ginger root about 3 or 4 inches long
- 1 cup water
- ½ cup sugar
Instructions
- Peel and dice ginger root into ½-inch pieces. (You can grate it, if you prefer.)
- Cook ginger and water together in a saucepan over medium heat. Cook for 10 minutes for a milder syrup. Cook for 15 minutes for stronger flavor. Remove from heat.
- While mixture is warm, strain out ginger pieces. Stir in sugar
- Store in an airtight, food-safe container such a mason jar.
Notes
Storage tip: Keep ginger syrup in a sealed jar in the fridge for 1–2 weeks. If it turns cloudy or develops an off smell, it’s time to toss it.
Ground ginger substitution: For each 3- to 4-inch piece of fresh ginger, use ¾ teaspoon ground ginger.
Nutrition
Serving: 1ounce | Calories: 65kcal | Carbohydrates: 17g | Protein: 0.02g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 2mg | Potassium: 5mg | Fiber: 0.02g | Sugar: 17g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.01mg
