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BLANK » Recipe Index » Extras

Homemade Ginger Syrup Recipe

May 15, 2020 by Charla 20 Comments

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Ginger syrup pin
ginger syrup pin

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.

labelled bottle of ginger syrup

homemade ginger syrup

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.

close up of the jar

Ginger syrup uses

  • Ginger ale
  • Candied ginger
  • Pour it on pancakes i.e these Gluten Free Spinach Pancakes
  • Cocktails

Ingredients you will need

ingredients for ginger syrup

  • 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

steps 1-2 adding water and coconut sugar

  • Add the water and coconut sugar to a saucepan and bring to the boil (picture 1 & 2).

steps 3-4 making the syrup

  • 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

steps 5-6 straining and pouring the syrup

  • 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.

ginger syrup surrounding by chopped pieces

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

You only need 3 ingredients to make this wonderful homemade ginger syrup
5 from 8 votes
Print Pin Rate
Course: condiment, Extra
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Servings: 1 jar
Calories: 202kcal
Author: Charla

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.

Nutrition

Calories: 202kcal | Carbohydrates: 228g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 276mg | Sugar: 209g | Calcium: 14mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

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About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Ann says

    September 03, 2021 at 7:21 pm

    Is it possible to make this and can it so it can be kept in my pantry?

    Reply
    • Charla says

      September 04, 2021 at 7:53 am

      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.

      Reply
  2. Anita says

    May 15, 2020 at 10:16 pm

    5 stars
    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. 🙂

    Reply
    • Charla says

      May 15, 2020 at 10:17 pm

      Thanks for sharing that information Anita. I wasn't aware of that and love learning new things.

      Reply
  3. Andrea Metlika says

    May 15, 2020 at 10:05 pm

    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.

    Reply
    • Charla says

      May 15, 2020 at 10:18 pm

      That's good to know Andrea.

      Reply
  4. Lisa Huff says

    May 15, 2020 at 10:04 pm

    5 stars
    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.

    Reply
    • Charla says

      May 15, 2020 at 10:11 pm

      No problem Lisa. Enjoy using the syrup for cocktails

      Reply
  5. Jessica Formicola says

    May 15, 2020 at 9:38 pm

    5 stars
    I absolutely love ginger, so I can't wait to try this recipe! Thanks so much for sharing it!

    Reply
    • Charla says

      May 15, 2020 at 9:39 pm

      You are more than welcome Jessica 😉

      Reply
  6. Deanna says

    May 15, 2020 at 8:37 pm

    5 stars
    I love the use of coconut sugar that also gives the syrup a nice bronze color. Great recipe!

    Reply
    • Charla says

      May 15, 2020 at 8:46 pm

      Thanks Deanna, yes I agree! It's not your usual light coloured syrup.

      Reply
  7. Donna says

    December 11, 2015 at 3:27 am

    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!

    Reply
    • Charla says

      December 11, 2015 at 12:44 pm

      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!

      Reply
  8. Meg says

    June 24, 2015 at 4:54 pm

    5 stars
    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.

    Reply
    • Charla says

      June 24, 2015 at 8:13 pm

      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.

      Reply
      • Meg says

        July 28, 2015 at 12:41 am

        I just pulled this recipe up again to make a batch. It's terrific with the club soda/seltzer.

        Reply
        • Charla says

          July 28, 2015 at 9:25 pm

          YAY! That's what I like to hear.

          Reply
  9. Immaculate says

    February 06, 2015 at 6:16 pm

    5 stars
    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!!

    Reply
    • Charla says

      March 07, 2015 at 5:01 pm

      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!

      Reply
5 from 8 votes (2 ratings without comment)

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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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