Ginger Syrup

This recipe makes 1 liter (about 1 quart US) of Ginger Syrup. It’s a type of inverted sugar syrup in which 1 mL contains 1 gram of sugar. It can be used in cooking wonderful dishes, for making cocktails. I often use it to make very simple ginger beer by diluting it 1:10 with water, putting it in a soda bottle with a dash of yeast and letting it ferment for a day before putting it in the fridge. Ok, so what do you need for this delightful ginger syrup?

Ingredients: (metric)

  • 1 kg Sugar
  • 1 L Water
  • 150 g Ginger
  • Juice of a lemon

Ingredients: (US)

  • 2.2 lbs Sugar
  • 1.1 qt Water
  • 5.5 oz Ginger
  • Juice of a lemon


Step 1: Cut the ginger with a knife into small pieces. Don’t cut too small, there’s no need to grate the ginger

Step 2: Put all the ingredients in a pot with a thick bottom and bring to a boil. When it’s boiling, reduce heat and let it boil softly. When a lot of the water is evaporated and 1 liter is left, turn the heat off.

Step 3: Strain the mixture through a sieve and capture the syrup. Using a funnel pour the ginger syrup into a thick glass bottle suitable for canning. It might be wise to pre-heat the bottle with hot water to prevent thermal shock from shattering it.

Step 4: Enjoy this ginger syrup in a dish, cocktail, or ferment it in a 1:10 ratio with water to create better-than-store-bought ginger beer!

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