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Homemade ginger syrup – Learn how to make this quick and easy homemade ginger syrup for all of your culinary needs in no time
Oh my homemade ginger syrup!!!I’ve being very true to my word by following up the previous recipe with this easy ginger syrup tutorial.
Honestly folks this is sooooo super duper easy and I realise that many of you love recipes that don’t require a challenge, something that’s within your own grasp, simple, easy and most importantly HEALTHY.
Now we all should know by now that too much sugar is a bad thing – whether it’s fructose or sucrose. However, I do understand that sweetness constitutes our sense of taste and without it food would taste pretty bland, right? I get that so how do we settle that craving for something sweet or something sour?
What is ginger syrup
A think sweet liquid made by boiling sugar until it dissolves in water and simmering for a length of time until it thickens.
Ginger syrup benefits
- It is anti inflammatory which helps to boost the immune system fighting the flu, coughs and/or a cold. Therefore you’ll be please to know this won’t cause an adverse reaction to the immune system, where it begins to misidentify good cells as foreign invaders.
- Low GI sweetener making it suitable for anyone with a craving for sweetness with hypertension or type 2 diabetes,
- Coconut palm sugar (one of the main ingredients) release into the blood stream slowly, omitted a crash and burn effect.
- Great for easing the digestive system or reliving an upset stomach
Ginger syrup ingredients
- Fresh ginger
- Coconut sugar
- Tapioca starch (optional, only if using the quick method)
- High speed blender (without one you will need to strain of excess pieces of ginger
How to make ginger syrup (quick version)
When I initially made this it cook up to an hour for the ginger syrup to actually form. I know many people don’t have the patience for this some I revised the recipe by adding 1tbsp of tapioca starch.
The starch serves as a fast track step to making the sugary mixture turn into syrup in under 20 minutes.
Why you should blend the ginger not strain it off
Blending the ginger at the beginning rather straining and discarding it means NOTHING goes to waste
It also yields a much stronger taste in ginger too
Keep in mind that if you don’t use a high speed blender to blitz the fresh ginger you will have to strain off the excess pieces of ginger.
Making ginger syrup without the use of tapioca starch (longer length of time)
This is the original method which takes up an hour, so have a little patience and a steady arm to stir the contents in the pot.
It should be around the 40 minute mark into the cooking when the sugar and ginger water thicken up nicely.
Oh on a side note, to begin with I lessen some of the prep time by blending the water and ginger together rather than straining off little pieces from the syrup.
How to make ginger syrup without sugar
- 3 Pieces of ginger (aprox 3-4 inches long)
- 2 cups of water
- 1 cup of stevia or erythritol sweetener
- 1tbsp of tapioca starch
Add the ginger, water and tapioca starch to a blender and blitz until smooth using a high powered blender. If you don’t own a high speed blender you may need to strain off the excess ginger pieces before moving onto the next step.
Pour the liquid into a saucepan and bring to the boil.
Stir in the sweeten then allow to dissolve.
Reduce the heat to low and simmer for 15 minutes stirring frequently.
Cool then pour into a jar and refrigerate
How long does ginger syrup recipe last?
Generally speaking it would last for up to 3 months but make sure you store your syrup in the refrigerator where it is cool to lessen the chances of any bacterial growth.
I would also advise labelling the syrup with a date to keep track on when it was made.
Can I make sugar free ginger syrup instead
Yes. Use stevia or another sugar free sweetener instead – use up to 1 cup of sweetener
Ginger syrup uses
- Ginger ale
- Candied ginger
- Pour it on pancakes
- You can even make ginger syrup for cocktails too
Other recipes you may like
Homemade vegetable stock
Ginger syrup recipe
Learn how to make the best ginger syrup recipe – Paleo, gluten free, dairy free, vegan
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- 2 cups of water
- 2 cups of coconut palm sugar
- 3 Pieces of ginger (aprox 3–4 inches long)
- peeled n chopped
- 1 tbsp of tapioca starch (for the quick method only)
- Add the water, tapioca starch (only if doing the quick method) and the ginger to a blender and blitz until the ginger has almost liquidized into the water.
- Pour the ginger water into a medium sized saucepan and bring to the boil and then carefully mix in the palm sugar, a small amount at a time while stirring until all of the sugar is in the pan.
- Reduce the flame and allow the pan to simmer for 15 minutes, stirring frequently.
- If making this recipe without the tapioca starch simply continue to stir as the ginger syrup forms. This should take almost an hour.
- Allow the syrup to cool then pour into a mason jar and store in the refrigerator.
- The syrup will thicken up as it gets colder
Should keep for several days in the refrigerator.
Steps for making homemade ginger syrup
1, You will need some ginger and coconut sugar to make your syrup
2, Once you have peeled the ginger and pulsed it in a blender with the water, tapioca (if using) slowly add you coconut sugar to the saucepan with the ginger water.
3, This is what the syrup looks like after around 15-20 minutes. It should be dark with thickness to it.
4, Once the syrup is cooled down, pour into a jug then transfer it into jar of your choice.