How to Make Ginger Syrup

Written by ehow food & drink editor
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Make your own ginger ale, ginger tea and delicious ginger flavored foods and desserts once you make ginger syrup. This versatile tasty syrup tastes very good when you drizzle over ice cream, fresh fruit or pancakes. The best thing about making ginger syrup is that if you can boil water, you can make this condiment in no time.

Skill level:

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Things you need

  • 1 piece fresh ginger, 2 ½ to 3 inches long
  • 2 cups sugar
  • 1 cup water
  • Saucepan
  • Mixing spoon
  • Measuring cup
  • Knife
  • Cutting board
  • Small strainer

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  1. 1

    Peel the fresh ginger and chop it into approximately ½-inch pieces. Cut those pieces into thin strips.

  2. 2

    Pour the water and sugar into a small saucepan.

  3. 3

    Add the cut up ginger pieces to the saucepan.

  4. 4

    Heat the mixture until it comes to a gentle boil over medium heat.

  5. 5

    Lower the heat and simmer the ginger mixture for approximately 2 to 3 minutes until all of the sugar dissolves. Make sure to stir the mixture gently during this time as it thickens.

  6. 6

    Remove the ginger syrup from the heat and take out the pieces of ginger from syrup. Discard the ginger pieces or refrigerate them for later use in cooking.

  7. 7

    Allow the ginger syrup to cool slightly, then strain in it into a storage container with a lid that closes securely.

Tips and warnings

  • Ginger syrup can be stored in the refrigerator for up to two weeks.
  • And a split vanilla bean for a slightly different flavor. Scrape the seeds from the vanilla bean and add them, along with the bean shell, to the saucepan before cooking.
  • Make ginger tea by adding 1 to 2 tbsp. ginger syrup to 1 cup of hot or cold water.
  • Mixing 1 to 2 tsp. ginger syrup to a cup of hot or cold brewed tea makes a wonderful tasting drink.
  • Add 2 tbsp. of ginger syrup to seltzer or club sodas for delicious homemade ginger ale.
  • Mix a small amount of ginger syrup with your favorite spices to make a moist paste to use as a rub for meats.

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