I use this homemade ginger syrup for cocktails, mocktails, tea, and to flavor sparkling water. It’s delicious, simple to make, and tastes amazing!
We struggled a little with what to call this since it isn’t thick and sweet like simple syrup, but it’s got just the right amount of sweetener to balance ginger and lemon. Plus, you use it like syrup, or you can think of it as a lemon ginger concentrate.
With just the right amount of sweetness, it’s not too overpowering, and it’s easy to make. Plus, it will last up to two weeks in the fridge, so you can enjoy it whenever you want! I love it for cocktails like this hot toddy, mocktails like this ginger hibiscus mocktail, teas, and more!
Key Ingredients
- Ginger: I use a lot of fresh ginger to make this syrup. I do not peel the ginger, which makes the syrup a little darker. For a lighter colored syrup, peel it.
- Lemon: I love fresh lemon juice for this syrup, but if you wanted to skip the lemon, you can!
- Sweetener: I love honey, but maple syrup, simple syrup, or agave nectar are all great options!
How to Make Lemon Ginger Syrup
First, I simmer lots of fresh ginger in water to make a strong ginger tea.
After cooling the ginger tea, I stir in fresh lemon juice and a sweetener. I love honey, but agave nectar and maple syrup will both work.
Since honey can be stubborn when mixing into room temperature or cold liquids, I like to “temper” it first by mixing 1/4 cup of lemon ginger tea with the honey. This step thins the honey quite a bit, which helps it to blend in better.
Lemon Ginger Syrup
- PREP
- COOK
- TOTAL
Use this Lemon Ginger Syrup to make cocktails, mocktails, herbal teas, and healthier sodas. Our homemade lemon ginger syrup starts with fresh ginger root, freshly squeezed lemon juice, and the perfect amount of sweetener to balance it all out. We love honey for this, but agave nectar or maple syrup are excellent substitutes.
You Will Need
8 ounces fresh ginger, 1 ½ cups chopped
4 cups filtered water
1/2 cup fresh squeezed lemon juice, from 2 to 3 lemons
1/3 cup honey, maple syrup, or agave nectar
Directions
1Roughly peel the ginger — it is okay if you miss some of the peel in the nooks and crannies. It does not need to be perfect.
2Roughly chop the peeled ginger into 1/2-inch pieces, and then transfer to a medium saucepan.
3Make the ginger concentrate. Cover the ginger with four cups of water, and then bring it to a boil over medium-high heat. Reduce the heat so that the water is simmering. Cook at a gentle simmer until the water reduces by about half, 30 to 40 minutes.
4Place a fine mesh strainer over a bowl or large measuring jug that fits at least 2 cups.
5Strain the ginger concentrate, discard the ginger, and allow the ginger water to cool.
6When the ginger concentrate is cool enough to hold your finger in it for 10 seconds, stir in the lemon juice, and add the sweetener. Since honey is challenging to dissolve into cold liquids, it is helpful to thin the honey with 1/4 cup of ginger concentrate first before mixing it back into the remaining ginger concentrate.
7Taste the ginger syrup, and then adjust with more lemon juice or sweetener as needed.
8Transfer the ginger syrup to a jar and store it in the refrigerator for up to two weeks. You will need to stir each time before using.
Adam and Joanne's Tips
- Storing: Keep this lemon ginger syrup in the fridge for up to two weeks. You can probably freeze it, too! I’d imagine for about a month — freezing it in an ice cube tray is a great idea.
- This lemon-ginger syrup is inspired and adapted from Carla Lalli Music of Bon Appetit.
- The nutrition facts provided below are estimates.
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Simple, great-tasting recipe. Thanks for sharing!