Do you love the taste of fresh ginger? Well learn how to make this very simple homemade ginger syrup. This syrup is multi purpose and requires only 3 ingredients and a bit of patience to achieve award winning results.
This recipe is so super duper simple and unbelievably good might I add.
Grab your fresh pieces of ginger, water, a sturdy saucepan, coconut sugar and let's make some homemade syrup!!
I LOVE the taste of fresh ginger, in fact I think it might be a family thing because we all share the same sentiments.
A few years ago when I first published this ginger syrup recipe I made it heavily dependent on tapioca starch.
Now looking back and having made the syrup several times outside of blogging I felt it was time to revisit this post and give it a meaningful make over.
There are no major changes a side from omitting the tapioca starch and going a bit more in depth with the how to process and some notes that may find useful.
The great thing about ginger is that it compliments sweet and savoury dishes.
A great example of that is my Jamaican Ginger Cake this was a favourite ginger infused sweet tooth treat of mine.
I had to up my ginger game so I recently made these Gingerbread Muffins which have received great feedback on don't forgot to check them out.
Ginger syrup uses
- Ginger ale
- Candied ginger
- Pour it on pancakes i.e these Gluten Free Spinach Pancakes
- Cocktails
Ingredients you will need
- Fresh Ginger: You will want ginger that is about 3-4 inches in length and should be the equivalent to almost a cup when sliced up.
- Coconut Sugar: This is my favourite go to sweetener, but feel free to use another granulated sugar.
- Water: Needed to make the syrup
How to make ginger syrup
- Add the water and coconut sugar to a saucepan and bring to the boil (picture 1 & 2).
- Reduce the heat to low then add the ginger and simmer (uncovered) for 35-40 minutes. The volume of the liquid will have reduced and thicken somewhat (that's when you know it's ready)(picture 3 & 4).
- Remove the saucepan from the heat then allow to cool at room temperature
- Strain through a fine mesh strainer (save the ginger slices to use another time if you wish)(picture 5).
- Transfer the liquid into a jar or container and refrigerate (picture 6).
What can you do with the leftover ginger?
- Add them to a smoothie
- Make marmalade
- Add to your cakes or muffins
- Freeze and use them for additional recipes
How long does the syrup recipe last?
Generally speaking, your syrup should last in a sealed container/jar refrigerated for roughly two weeks.
Can you use minced/grated ginger along with the chopped ginger?
While adding minced ginger will deepened the flavour of your syrup.
I would only advise doing so if you intend to use the entire batch of ginger immediately or within 1-2 days because the minced ginger will mostly likely increase the risk of mould.
How do you know if the syrup is bad/no good to use?
You will see white particles floating on top of your syrup which is mould. DO NOT use and discard immediately.
Can you make this syrup keto friendly/sugar free?
Yes, use stevia, monkfruit or even erythritol sweetener instead
How would you make ginger ale/soda using this recipe?
Simply use 3 parts sparkling water, 1 part ginger syrup along with a squeeze of lime (add more syrup if you wish)
Notes and tips
- It is normal for your ginger syrup to look dark because of your use of coconut sugar.
- The consistency of the syrup is somewhere in between - not watery but not thick
- If you want a very thick syrup then you will need to mix tbsp of tapioca starch with a tablespoon of water together and add during the simmering process.
- Keep the syrup refrigerated. Be sure that any leftover syrup is kept refrigerated at all times. Don't store at room temperature, in direct sunlight or on your counter top.
- Jazz things up. You can diversify your syrup by adding vanilla, spices i.e cardamom, nutmeg, cinnamon, cloves, allspice to yield a flavour of your choice.
- Adding minced/grated ginger may result in shortening the lifespan of your syrup. Only do this if you intend to use immediately or within 1-2 days.
- Grated/minced ginger combined with the slices will yield a more indepth flavour.
- You can adjust the sugar to water ratio to suit your needs. 2:1 water if you want more sweetness or 2 parts water 1 part sugar for less sweetness. I keep it equal so have no first hand experience with toying with the ratio.
Other tutorial recipes to try
- Powdered Coconut Sugar
- All Purpose Seasoning
- How to Make Egg Free Mayonnaise
- 2 Ingredient Vegan Condensed Milk
**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Homemade Ginger Syrup Recipe
Ingredients
- 2 cups of water
- 2 cups of coconut palm sugar
- 3 Pieces of ginger approx 3-4 inches long, chopped
Instructions
- Add the water and coconut sugar to a saucepan and bring to the boil.
- Reduce the heat to low then add the ginger and simmer (uncovered) for 35-40 minutes. The volume of the liquid will have reduced and thicken somewhat (that's when you know it's ready).
- Remove the saucepan from the heat then allow to cool at room temperature
- Strain through a fine mesh strainer (save the ginger slices to use another time if you wish).
- Transfer the liquid into a jar or container and refrigerate
Notes
- It is normal for your ginger syrup to look dark because of your use of coconut sugar.
- The consistency of the syrup is somewhere in between - not watery but not thick
- If you want a very thick syrup then you will need to mix tbsp of tapioca starch with a tablespoon of water together and add during the simmering process.
- Keep the syrup refrigerated. Be sure that any leftover syrup is kept refrigerated at all times. Don't store at room temperature, in direct sunlight or on your counter top.
- Jazz things up. You can diversify your syrup by adding vanilla, spices i.e cardamom, nutmeg, cinnamon, cloves, allspice to yield a flavour of your choice.
- Adding minced/grated ginger may result in shortening the lifespan of your syrup. Only do this if you intend to use immediately or within 1-2 days.
- Grated/minced ginger combined with the slices will yield a more indepth flavour.
- You can adjust the sugar to water ratio to suit your needs. 2:1 water if you want more sweetness or 2 parts water 1 part sugar for less sweetness. I keep it equal so have no first hand experience with toying with the ratio.
Ann says
Is it possible to make this and can it so it can be kept in my pantry?
Charla says
I've only tested it and kept in my refrigerator. Without additives or preservatives I'm not sure if it will hold up in the pantry without inhabiting mould.
Anita says
This is extremely similar to Indonesian palm sugar syrup, so the taste is instantly familiar. We sometimes add some pandan leaves for an even more fragrant syrup. 🙂
Charla says
Thanks for sharing that information Anita. I wasn't aware of that and love learning new things.
Andrea Metlika says
This syrup is going to be a big hit in my house. I'm already making a list of what to put it in or on.
Charla says
That's good to know Andrea.
Lisa Huff says
It's Friday 5pm and you had me at this is great for cocktails!! Ha! I always seem to have a hard time keeping fresh ginger around so this is perfect for us.
Charla says
No problem Lisa. Enjoy using the syrup for cocktails
Jessica Formicola says
I absolutely love ginger, so I can't wait to try this recipe! Thanks so much for sharing it!
Charla says
You are more than welcome Jessica 😉
Deanna says
I love the use of coconut sugar that also gives the syrup a nice bronze color. Great recipe!
Charla says
Thanks Deanna, yes I agree! It's not your usual light coloured syrup.
Donna says
I'd like to try this for sure but I'm wondering if you have kept it in the fridge for longer than just a couple of days? I'm thinking it should last for a good long while as long as its refrigerated as there doesn't seem to be anything in it to go off? Looks great and keen to try thanks!
Charla says
Hi Donna, thank you for commenting. Yes it should last a few weeks. I don't know exactly how long because I usually make just enough for several days hence my recommendation as I haven't stored any syrup for longer than the given time. However, despite being free from additives and preservatives, there's no reason why it shouldn't last for a number of weeks in your refrigerator. Definitely give this one a try with some pancakes or waffles!
Meg says
Thanks so much for this! Commercial ginger ales are too sweet for me. I actually cut the palm sugar by a third, and got a nice spicey syrup. Made some baked apples with cardamon and the syrup last night, I will likely use this whole batch by adding it to club soda, but it is easy to make.
Charla says
Hey Meg, thank you so much for commenting. You definitely want to keep some ginger syrup on hand, the things you can do with it is endless. I hope it pairs well with the club soda.
Meg says
I just pulled this recipe up again to make a batch. It's terrific with the club soda/seltzer.
Charla says
YAY! That's what I like to hear.
Immaculate says
Charla, I love the fact that you make make get out of my comfort zone and try new things. This one , I have to make , going on my to make list. I am thinking of all the foods I can pair this with. Thanks for sharing!!
Charla says
I don't make this one too often due to the high content of sugar but it's great for a sweet treat. Try it on pancakes, desserts, ice creams - you name it!