Name: Homemade Ginger Syrup Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 cups of water; 2 cups of coconut palm sugar; 3 Pieces of ginger (approx 3-4 inches long, chopped)

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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.