Candied ginger is the perfect balance between sweet

Ginger syrup is the perfect winter companion — wonderfully flavorful, gently warming from the inside.

The best part? Making ginger syrup is incredibly easy, and you need just a few simple ingredients.

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A Personal Note

Ginger has become a real staple in our home. My quirky other half adds it to nearly every mocktail he makes. The only downside? The grating and pressing — and the peels, sticky board, and messy grater left behind on the counter (you know how it goes when a man takes over the kitchen 😉).

So I thought: what if I just made syrup instead? That would save a lot of hassle. And it works perfectly! Now he makes his evening drinks with ginger syrup — no more grater or peels. I only need to remember to put the bottle back in the fridge afterward — because of course, he forgets that part.

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About Ginger

Did you know that ginger isn’t actually a root, but an underground stem — a rhizome? You can recognize it by its little buds. You can find the full explanation on Wikipedia.

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Candied Syrup: Recipe

Prep time: 10 min
Cook time: 25 min
Total time: 35 min

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Ingredients

• 9 ounces (250 g) fresh ginger
• 4 cups (1 quart / 1 liter) water
• 3 cups (21 ounces / 600 g) sugar
• Juice of 1 lemon

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How to Make Ginger Syrup

Peel the ginger (optional, but I usually do). I often combine this recipe with making candied ginger — two delicious treats from one piece of ginger!

Slice the ginger and place it in a pot with 4 cups of water. Bring to a boil — you’re essentially making a strong ginger tea.

Once it boils, reduce the heat a bit. Keep the water hot but it doens’t need to boil the whole time. Let it steep for about 15 minutes.

Remove the ginger pieces and add the sugar and lemon juice. Bring back to a boil until the sugar has completely dissolved.

Pour the hot syrup into sterilized bottles and seal well.

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Tip: Preserve the Syrup for Long-Term Storage

If you like making larger batches, or prefer to use less sugar (or a sugar substitute), it’s best to can the syrup. This way, it stays good for years. Especially when using less sugar, canning helps extend shelf life safely — so you can enjoy your homemade ginger syrup years later without worry.

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How to Use Ginger Syrup

Ginger syrup is incredibly versatile. Add sparkling water with a sprig of mint, a slice of lime, and some ice cubes for a refreshing drink. For an extra kick, add a dash of rum.

I sometimes drink a small glass of it straight — it’s wonderfully warming for the throat and just so tasty. It also works great as a non-alcoholic alternative to limoncello or fruit liqueur. It’s on the sweet side, but that’s exactly what I like about it.

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More Ways to Use It

Ginger syrup isn’t just for drinks — it’s fantastic in the kitchen too. Add a drizzle to cakes or muffins for an extra spicy touch, stir it into an Asian-style dressing, or use it in marinades for chicken or tofu.

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In Conclusion

Whether you love spicy flavors or just want to add a little warmth to your drinks, ginger syrup is always a good idea. It’s quick to make, fills your kitchen with a wonderful aroma, and gives every glass that little extra kick. Plus, if you can it, it will last for months — a little sunshine in a bottle, even on the coldest winter days.

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More Ginger Recipes

Love ginger as much as I do? Then you’ll enjoy these recipes too:

• Ginger Cheong – Traditional Korean Honey-Ginger Preserve
• Candied Ginger – Sweet, Spicy, and Comforting

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