Ginger Syrup

Prep Time
Cook Time
1h 40m
Ready In

"I have made this a few times now. I find it wonderful over the summer months and we especially love using this on our fruit salad. I have also used it many times in champagne and cocktails, this syrup gives a lovely warm flavor to the drink. This is also very good with soda water and a dash of lime juice."

Original recipe yields 1 serving


  • Serving Size: 1 (1100.8 g)
  • Calories 1729.4
  • Total Fat - 1.7 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 52.4 mg
  • Total Carbohydrate - 440.2 g
  • Dietary Fiber - 4.5 g
  • Sugars - 403.1 g
  • Protein - 4.1 g
  • Calcium - 54.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.1 mg

Step 1

Peel the ginger root using a vegetable peeler (I find a spoon works really well), and cut the ginger into thin sliced rounds, then roughly chopped.

Step 2

Place the sugar, salt, lemon rind and water in a saucepan and bring to a boil over medium high heat, when starting to boil add the ginger and bring the mixture the syrup up to a low steady simmer for about 45 minute to 1 hour.

Step 3

Remove the syrup from heat and allow to steep for at least 30 minutes.

Step 4

Using a fine strainer , strain the syrup and discard the ginger - although I use the left over ginger tossed through my fruit salad and I have even used over ice cream!

Step 5

If not using straight away, keep syrup in an air tight container.

Step 6

This syrup will keep for about 1 month refrigerated in an airtight container.

Tips & Variations

No special items needed.

Tags : Desserts