Fresh Ginger Syrup
Bar Prep • syrup
Description
A bright, spicy simple syrup made from fresh ginger. Adds clean ginger heat and aroma to cocktails, mocktails, sodas, and culinary applications.
History
Ginger has been used for centuries in Asian cooking and traditional medicine; concentrated ginger syrups evolved as an easy way to add ginger flavor to drinks and remedies. Fresh ginger syrup is a modern bar staple for cocktails like Moscow mules, ginger daiquiris, and nonalcoholic sodas.
Instructions
Step 1.
Ingredients:
- 1 cup water (240 ml)
- 1 cup granulated sugar (200 g)
- 1 cup fresh ginger, peeled and thinly sliced or coarsely grated (about 100–120 g)
Optional: 1 tbsp fresh lemon juice (brightens flavor) or 1 tbsp vodka (as preservative).
- 1 cup water (240 ml)
- 1 cup granulated sugar (200 g)
- 1 cup fresh ginger, peeled and thinly sliced or coarsely grated (about 100–120 g)
Optional: 1 tbsp fresh lemon juice (brightens flavor) or 1 tbsp vodka (as preservative).
Step 2.
Steps:
1. Prepare the ginger: peel and thinly slice or grate enough fresh ginger to measure about 1 cup packed.
2. Combine water and sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
3. Add the sliced/grated ginger to the simmering syrup. Reduce heat to low and simmer gently for 10–15 minutes. For a stronger ginger flavor, simmer up to 20 minutes.
4. Remove from heat and let the ginger steep in the syrup for 30–60 minutes off the heat (taste after 30 minutes and continue steeping if you want more intensity).
5. Strain the syrup through a fine-mesh sieve or cheesecloth into a clean heatproof container, pressing gently on the ginger to extract flavor. Discard the solids.
6. If using, stir in lemon juice or vodka while the syrup is still warm.
7. Cool to room temperature, then transfer to a sterilized glass bottle or jar and refrigerate.
1. Prepare the ginger: peel and thinly slice or grate enough fresh ginger to measure about 1 cup packed.
2. Combine water and sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
3. Add the sliced/grated ginger to the simmering syrup. Reduce heat to low and simmer gently for 10–15 minutes. For a stronger ginger flavor, simmer up to 20 minutes.
4. Remove from heat and let the ginger steep in the syrup for 30–60 minutes off the heat (taste after 30 minutes and continue steeping if you want more intensity).
5. Strain the syrup through a fine-mesh sieve or cheesecloth into a clean heatproof container, pressing gently on the ginger to extract flavor. Discard the solids.
6. If using, stir in lemon juice or vodka while the syrup is still warm.
7. Cool to room temperature, then transfer to a sterilized glass bottle or jar and refrigerate.
Step 3.
Usage: Use like simple syrup in cocktails — typical ratio is 1/2 to 1 oz (15–30 ml) per drink depending on desired sweetness and heat.
Storage
Refrigerate in a sealed glass bottle or jar. Best within 14 days. For longer storage, freeze in ice cube trays (up to ~6 months). Adding ~1 tbsp vodka can slightly extend refrigerated shelf life (up to ~30 days). Always discard if off-smelling or mold appears.