Fresh Ginger Syrup

Fresh ginger syrup recipe 2

Many moons ago, I worked with Bruce Cost at the now-shuttered Monsoon restaurant in San Francisco. Bruce is an amazing Asian cook and I’ve rarely had better Chinese food than what came out of his wok. Early on, he prompted me to make a sharp, gingery syrup that we could serve at the bar, as an elixir, mixed with fresh lime juice and sparkling water. And although the customers loved it, the reason I later found out why I was going through so much ginger syrup every week was that the staff liked it even more.

In Australia, I remember seeing big bins of fresh ginger in the supermarket (I always try to go to a supermarket in a foreign country – it’s one of my favorite things to do.) And when I was telling some Australians how intriguing it was how they’ve adopted Asian ingredients, like fresh ginger, into their cuisine, a few looked at me kind of funny,and said that they considered fresh ginger just be to an ingredient they happened to use frequently – not necessarily Asian.

fresh ginger syrup recipe

I love fresh ginger, especially in desserts, since it seems to compliment – and contrast – other flavors so nicely. It’s especially welcome with things that tend to be sweet; white chocolate, tropical fruits, and peaches all come to mind. And I always try to keep fresh ginger on hand, stocking up whenever I’m at an Asian market in Paris, since it lasts for a while. It also freezes well, and some people grate, roll it into a tube, then freeze it for later, and they can just break off a portion easily when they need it.

Whenever I don’t feel well, especially when felled by the infamous la gastro, I always crave a glass of ginger ale. I don’t keep soda in stock because I’m not a big soda-drinker. (However when faced with a bottle of ginger ale or ginger beer, all bets are off.) But when I’m lying in bed, nearly unable to move, I always regret not keeping a bottle on hand. (Which, of course, I would drink just because it was there. So I don’t.)

fresh ginger syrupstraining ginger syrup recipe
fresh ginger syrup recipe lemon ginger soda

In France, although it’s not very traditional to drink soda with meals, it’s become much more commonplace. And when a friend was coming for dinner and told me he couldn’t drink alcohol because he was taking a round of medication, I simmered up a batch of ginger syrup for him, so he wouldn’t look at my constantly refilled (and emptied) wine glass so longingly.

My strategy kind of worked, except that I drank most of the syrup myself before the dinner and had to make more. Which wasn’t such a bad thing since I am pretty well stocked on fresh ginger. And I hope I can keep myself well-stocked with ginger syrup, too.

fresh ginger soda

Fresh Ginger Syrup
About 2 cups (.5l)

I don’t automatically peel ginger; if you choose not to, it will give the syrup a slightly darker color, which I don’t mind. If you wish to peel it, you can. The leftover ginger can be added to a batch of marmalade, or patted dry and chopped further, then added to just-churned ice cream or gingersnap cookie dough. If you plan to reuse it, you should peel it before making the syrup with it.

This syrup is quite spicy and if you find it a bit too zippy and want to tone it down, the next time you make it (or the first time) you can blanch the chopped ginger first in boiling water, let it simmer for a couple of minutes, then drain it and proceed with the recipe.

  • 8 ounces (225g) fresh ginger, unpeeled
  • 4 cups (1l) water
  • 2 cups (400g) sugar
  • pinch salt

1. Cut the ginger into thin slices. Run a knife over it to chop it into rough, smaller pieces. (As shown in the post.)

2. Place the ginger along with the water, sugar, and salt in a nonreactive saucepan. Heat to a boil, then reduce the heat to a steady simmer, and cook for 45 minutes to one hour.

3. Let cool, then strain the syrup through a fine-mesh strainer. Store the strained syrup in the refrigerator, covered, until ready to use. The syrup should keep for at least two weeks under refrigeration.

To make ginger soda: Fill glasses 1/3rd full with syrup and add a generous squeeze of fresh lemon or lime juice. Fill the glasses with ice then top with sparkling water or tonic water (or a not-too-sweet citrus soda). Stir gently to mix the ingredients and garnish with a round of citrus or fresh mint.

Other Uses: You could also make a terrific cocktail with this as a base, using bourbon, whiskey, or rum. Another possibility is to use a few spoonfuls of this syrup to sweeten iced tea or drizzle over a fruit salad.


Related Recipes

Candied Ginger

Ginger Crunch

White Chocolate-French Ginger Ice Cream

103 comments

  • Thanks for the recipe, I can’t wait to try it. If you love ginger than you will love this dark chocolate ginger almond cookie recipe that I tried from the blog what’s for lunch honey. They were delicious and a big hit!

  • We always have ginger ale (several kinds) in the refrigerator, along with root beer. Not big fans of other soft drinks. A local steakhouse has housemade ginger ale, which I always have instead of an alcoholic beverage.

    I may have to make this syrup just for the ale-making.

  • Fantastic Idea ! Do you use a lid in step 2 or do you reduce the share of water by cooking ?

  • When I was growing up my Mom would make the best cranberry apricot bread at Christmas that also had orange juice and crystallized ginger in it. Crystallized ginger seemed like such an ‘exotic’ ingredient back then and was difficult to find and I had no idea how easy it was to prepare.

  • che meraviglia!!! Complimenti per la foro e per la ricetta!!!

  • The only soft drink I’ll have is Canada Dry Ginger Ale….
    Thank you for this lovely recipe, I will try it for sure!!!

  • Splendid! I am totally addicted to ginger. When I am down with flue-like symptoms, I usually take fresh ginger tea laced with a liberal sloshing of home-made ginger schnapps. That kills any germs (the schnapps is about 45% proof).
    Would you happen to have a recipe for ginger beer too?

    • Am not sure what ginger beer is exactly? If it’s something fermented and/or alcoholic, I’ve not made anything like that.

  • Note to self: buy ginger on way home tonight… This sounds fabulous and just what I’ve been craving. Thank you!

  • I’m going to try this. I have had a few small batch ginger ales that I really liked but they are not available in my geographic area. I just purchased a SodaStream so I could make my own carbonated water and I’m going to give this a go with my new toy.

  • If I wanted to have it keep longer could I essentially can it? Boil the jar capped for 10 minutes?

    • It would probably keep longer than the 2 weeks indicated; I made a few batches recently and they didn’t stay around any longer (!) – can’t advise about boiling the jars however as I’ve not done it.

  • Also delicious mixed in yogurt or brushed on a hot cake. (not a hotcake, but that might be good too.)

  • I love going to grocery stores in foreign countries! So much to see and discover-definitely one of my favorite things to do too!

  • every time i catch the train to chicago to find real ingredients, i come home with a few bags of fresh ginger to freeze. Next time I shall be making a batch of this straight away! I am sure it will not be as good with the frozen ginger but i might give it a try just for fun. Many thanks from a New Zealand girl whose mother had ginger plants in her garden! Have lovely day.. c

  • We live for this stuff! On waffles, drizzled on coconut ice cream, in tea, in a marinade…

    I save the ginger. I sugar it and dry it for candy. Or I dry it in the dehydrator till very very dry and grind it, fresh powdered ginger. The little bit of sugar doesn’t hurt the flavor.

    FYI: Consumption of large amounts/daily amounts of ginger can thin your blood. We learned the hard way when repeatedly we bled heavily during various lab visits. We stop our consumption of ginger 72 hours before lab work or other medical procedures.

    As usual, fabulous post! (we buy ginger in bulk 5 lb bags at the asian markets, best price. It is also quite easy to grow in various parts of the country. Ginger does tend to absorb toxin’s so make sure it is planted in safe good quality soil)

    Thanks!

  • I’m a few months ahead of you on this one. I have a friend who does not drink and I made up a batch of ginger syrup when we had a gathering. When I did my research I found a recipe that included black peppercorns which gives it a very nice spicy bite. It keeps for quite a while in the fridge and I haven’t found a person yet who didn’t like it.

    I think I was inspired to try it because someone at the Berkeley Farmers market brought home brewed Ginger Ale, and while it was pleasant, it was kind of pricey.

  • Delicious! I do this regularly and also work in a vanilla bean, and add lemon zest right off the stove. Cool and add with brandy to a sealed gallon to infuse for a week or so, then strain and bottle – better than Canton! Also good with vodka rather than brandy. My wife does basically the same thing, but purees the ginger to make ‘jam’ – great on yogurt, or add to hot water (or Jasmine tea) for ginger tea – the best cure for the common cold!

  • This looks amazing! Do you think it would work with honey?

    • Yes, although I would dial the amount down by about 25% and keep an eye on it during the last half of cooking since honey is more viscious.

  • Ginger is a natural anti-emetic…it helps to prevent nausea, which is why it is commonly given even in hospitals post op.

  • I don’t go through ginger very quickly, but I was given a nice tip so I can keep it around. I put it in a jar with white wine and save it in the fridge indefinitely. The wine is wonderful used in Asian cooking after having the infusion of ginger for a long time. Vinegar works too

  • When I was hired by Monin, I was stumped the first time a friend asked me what the French do with all these syrups. I knew it wasn’t going in coffee drinks like it does here! I soon learned about sodas and I’ve come across a lot of bartenders and chefs (especially with the retro mixology trend right now) who make their own syrups, which I never really considered before. There’s a whole world out there!

    I’m going to try it at home, maybe with one of the variations of vanilla or lemon, you know, just for research purposes! :)

  • I’ve made something like this syrup and am re-motivated to make it again. If anyone wants additional reasons for enjoying it regularly, ginger is believed to be an anti-inflammatory. Asians drink ginger tea for arthritis and I also swear by it for colds and flu. So why not take our medicine in a delicious drink? We can virtuously stave off old age and viruses while living it up.

  • At David Chang’s mdtown restaurant, Ma Peche, they seem to use a similar syrup in their memorable and very drinkable Moscow Mules. I have wanted to recreate the drink and now I can.

    Many thanks for being so readable and useful!

  • What a great way of storing ginger!

    I will try using it in some asian recipes that call for fresh ginger — they are usually kind of sweet anyway.

  • Why, yes it DOES make a great cocktail!!

    Do you have any tips for grating the ginger? Making your ginger cake requires grating fresh ginger and I feel like I often get very little, or if I chop, it’s stringy…
    Or maybe I get cruddy ginger. Type of grater?

    Thanks.

  • Thanks so much for the recipe! I often buy a packaged instant “ginger tea” whenever I’m in Chinatown in LA (I love it spicy), but this sounds so much better because it’s fresh.

  • I make variations on this theme to use with a few drops of liquid Stevia (per glass), & a Soda Stream machine. Sometimes I boil the root ginger with a strip of lemon peel, more recently I have been adding powdered cardamom & powdered ginger instead. A great treat after years of not being able to have ‘bought’ drinks…

  • Thanks for sharing! I’ve just started making water kefir and am now looking for ways to flavor it. A simple ginger syrup will balance out the sweetness very nicely, I think.

  • Reply to Sarahb1313 : I use a French Ginger Grate, which is basically a little round pottery dish with quite sharp bumps all over it. But it takes a lot of time & energy to do a large amount, so often I will just slice & chop the ginger finely instead.

  • I love ginger and have been missing it. Trader Joes and WholeFood have removed the crystalized ginger from their shelves due to heavy lead content. I am a little creeped out and I have been looking for locally grown.

  • So easy! Who would have thunk?

  • While tricky to use because of their potency, these essences add amazing depth of flavor (ginger and basil among others) — http://www.williams-sonoma.com/products/chefs-essences/

  • This summer at our cottage in Nova Scotia I was introduced to a drink that has become my new favourite…..a “Dark and Stormy”. It’s made by muddling some wedges of lemon, lime, and orange and then adding black rum, ginger beer and ice. I think your ginger syrup and soda would be a delicious homemade substitute for the commercial ginger beer we use. Can’t wait to try it!

  • I use a bamboo grater from Chinese grocery stores that stock utensils for cooking. It is made with rows of teeth that chew the ginger up nicely. It is about 5″ square. You whack it on a cutting board to release the finished product. A coarse microplane is my second choice. Reed’s makes candied baby ginger that is a must for desserts.

  • I love flavored syrups! I used to work at a restaurant where we made our own ginger beer and there is nothing like the taste of fresh ginger in a cold, refreshing drink.

  • I made a lot of this for my daughter’s wedding… we put just a splash in the flutes and then poured in champagne!

  • We are indeed fortunate here in Australia to have ready access to beautiful fresh ginger, which together with all of the properties mentioned above, is really effective as a treatment for the discomfort and distress of motion sickness – glace or crystallised ginger chewed slowly can really help. Also suggested for morning sickness. Ailments aside, summer’s on its way, looking forward to making this…

  • The microplane grates ginger with the greatest of ease.

  • I love ginger syrup!! Last year I always had a lot leftover when I was making candied ginger at the restaurant I worked at: I added it to matcha green tea, and made iced beverages for staff!

  • Ginger is like a super food, not only it cleanses our body and is also a great remedy for cold. I would always have a cup of hot ginger drink with honey or brown sugar when I’m sick.

  • I don’t want to use sugar for the syrup – can I use stevia?

  • Other commenters have usually said everything that needs saying by the time I read a post here, but today is an exception. Ergo:

    It’s worth noting that this stuff ferments into a beautiful light ginger beer — gingery, sweet-tart, fizzy on its own — if you allow it to do so. Minimal alcohol in this, so it’s good for everyone.

    Take some ginger peels (peel some of the ginger for this or use peels from a different recipe) and let them sit in a jar with a bit of water on your counter for two or three days (give them a shake or vigorous swirl when you think of it) until they’re a bit fizzy and sour-smelling. Add ginger syrup and water to taste and let sit at room temperature until it’s fizzy and tastes good to you. This can take a few hours to a few days depending on the temperature of your room and how sweet versus dry or crisp you’d like the finished drink. Strain out the peels, refrigerate the liquid in a closed container (to keep the carbonation), and use the peels again to ferment a new batch.

    Far and away our favorite use for ginger syrup. All of the flavor (and more), with a whole lot less of the sweetness.

  • Yes it is a truly refreshing drink and a real favourite at home.
    As an Australian living in Paris for a short time I miss a lot of what we take for granted in Australia. That said, I make the most of ingredients that are not so freely available there and the many other delights. I have been so pleased to discover the Popincourt market and a stall that sells juice. On my juice days, which are hard to continue in Paris, I buy a litre of freshly juiced carrot, beetroot and ginger juice. It’s sooo good.

  • Was actually waiting for a new ginger recipe!!! Have tried all ginger recipes from your blog (FANTASTIC). Do you have few cocktail recipes that you like this syrup?

  • I came across something similar in a little shop the other day. It was a ginger + red chilli syrup which was amazing. I am going to give it a go by building on your recipe. Thanks for the inspiration!

  • I’m so glad other people like wandering round supermarkets in other countries – it’s one of my favourite things to do.

    Here, you can buy frozen ready-grated ginger in conveniently-sized chunks, which I tend to do because I only quite like ginger, and tend only to use it in Chinese and Indian food.

    Ginger beer is non-alcoholic, but it’s one of those boring things where you have a “mother” and have to feed it all the time to keep it going. Ginger wine, on the other hand, is wonderful – especially as a “whisky mac”!

  • Great idea! But do you use old or young ginger?

  • Love this! thank you so much for sharing.

  • Ooooh, yummmmmm and thank you… this is just on my wavelength today and I think I will go make some right this minute. Ginger + lime + sparkling water might be my favorite thing to drink ever. If readers are someplace where they can’t get fresh ginger, one place to look for pre-made syrup would be a British import shop; they use it for lots of desserts. But it’s never as good as home-made….

    ….and as a thank-you for posting your recipe & photos, I will forward on a fairly involved gingery one for when you are feeling under the weather. This came from Gourmet magazine in 2001; it really is amazing. Of course, one quandary is that the crummier you feel, the harder it is to rally to cook all this; you have to muster up some artful sick-bed woe-is-me melodrama (heavy sighing, etc.) to cajole someone else into making it for you :)

    FEEL-GOOD TEA
    makes about 2 cups

    THE SEA GRILL
    Gourmet Magazine, January 2001

    Our executive food editor, Zanne Stewart, was served this tea by chef Ed Brown at The Sea Grill one evening when she was feeling ill. She asked for the recipe and now swears by its feel-good properties.

    1/2 lemon
    1/2 lime
    2 1/2 cups water
    3 tablespoons palm sugar
    7 fresh or frozen kaffir lime leaves, cut into thirds
    1/8 teaspoon dried hot red pepper flakes
    1 lemongrass stalk (lower 6 inches only), cut into 1-inch pieces and smashed
    6 (1/4-inch-thick) slices fresh ginger
    5 whole allspice
    4 whole black peppercorns
    1 whole clove
    7 chamomile tea bags
    20 fresh mint leaves

    Finely grate 1/2 teaspoon lemon zest and 1/4 teaspoon lime zest. Cut peel and pith from lemon and lime halves, and discard, saving pulp.

    Bring lemon and lime zests and pulp and remaining ingredients except tea bags and mint to a boil in a saucepan. Reduce heat and simmer, covered 5 minutes. Remove from heat, then add tea bags and mint. Let steep, covered, 4 minutes.

    Pour tea through a fine sieve into a glass measure. Serve hot.

    COOKS’ NOTE: You can reheat the tea once it is brewed.

  • Do you think one could put this up by making and then canning it? I”m guessing that might work? Thanks for the great blog!

  • Very nice item for a cook’s repertoire – it will sure come in handy! Thanks.

  • Love your blog, have created so many delicious dishes with your recipes and intend to make this forthwith. But the burning question: that stemware is to die for. Who’s the manufacturer? Or are they vintage?

    • Hi Leslie: They’re made by Luminarc and the style is called “Roman.” They’re not really vintage – they’re sort of a timeless French design. You can get them pretty inexpensively at stores in France, although I’m not sure where they are available elsewhere.

  • A great find for me was this from Madhur Jaffrey. My little pot of ginger root even bloomed. Beautiful!

    PLANTING GINGER WITH MADHUR

    Fresh ginger is a marvelous addition to many recipes, but all too often, because it’s sold in large sections or “knobs,” you’re left with excess ginger that will most likely dry up or spoil before it can be used. Martha’s friend Madhur Jaffrey, an Indian-cooking expert, shows you how to easily preserve your ginger by planting it.

    When shopping, look for ginger pieces with smooth, taut skin. For frequent use, store ginger in a cool, airy basket, much like you would keep onions and potatoes. For longer storage, partially fill a small ceramic pot with lightly moistened (not too wet) potting soil, place the ginger piece inside, and cover with more soil. Keep the pot in a sunny window, and don’t water it too frequently. The ginger will grow fresh knobs and sprouts that can be used in cooking. Whenever a recipe calls for ginger, simply dig it up, break off a piece, and replant the remainder.

    Thanks, David, for the Ginger Syrup recipe.

  • Thanks for this great recipe, which I can’s wait to try. It reminds me of one of my favorite things – “ginger juice,” which a Congolese friend taught me to make and apparently is ubiquitous in that country. Slice a large piece of ginger (alternatively, you can chop it in a food processor ), then add water and simmer on the stove. (No sugar.) After straining out the ginger, keep this very potent “ginger juice” in the fridge and add to orange or pineapple juice to spice it up, or pour a bit in your tea.

  • David
    Ginger beer is a fermented sugar solution mixed with sliced raw ginger and a few lemons. Add yeast and wait a few days then bottle. Great stuff; and it is indeed alcoholic. Lots of recipes on the web. I am working on hard cider (alcoholic ) right now.
    Eric

  • Love this and could find a million uses for it…mostly thinking of over ice cream though :)

  • Oh yum. What’s a non-reactive saucepan please.

  • I used to suffer from air sickness until I heard that ginger is an old remedy for nausea. Now I chew a small piece of candied ginger before getting on “de-plane”. I’ll use your recipe & drink some ginger soda on the way to the airport. Thanks!

  • Well. I am certain I am One of Many, but THIS type of post is the reason I just love you, David. Simple. Straigh-Forward. With Substance. Terrific reminder – Ginger Syrup is a Must.

    I look forward to all that you share. Gratefully, E.

  • The ginger beer I know is a non-alcoholic soda. It’s very common in South Africa (where I grew up) and the UK and other ex-Commonwealth countries, including Australia. It’s decidedly more gingery than ginger ale – which, I have to admit, has to me almost no ginger taste at all – and is light and fizzy and absolutely delicious. Here in NY you can find many brands of ginger beer, including some great ones that are made in the USA, as well as those imported from Australia or the UK.

  • your article has prompted me to make ginger syrup again..in my version i blitz the ginger to extract as much flavour as possible..

  • Your Australian friends are both right and wrong. We have been using ginger here for a long time, but mostly dried/powdered ginger (every regional Country Women’s Association cookbook from our grandmother’s era has plenty of ginger cakes etc) and crystallized ginger (again in cakes, and as a snack). The wide availability and use of fresh ginger is more recent, and is definitely due to our shift in emphasis in migration from European to Asian, and our extensive adoption of Asian cooking at home, not just something we seek at restaurants. You can also find at least two brands of ginger cordial in our supermarkets – the commercial version of your great ginger syrup.

  • Love all things ginger. Can’t wait to try this one!

  • I always save the syrup from candied ginger(your recipe, of course)-we are fortunate her in Hawaii to get beautiful young organic ginger-I buy pounds at a time and candy it for the freezer, and use it in everything from granola bars to pumpkin gingerbread, and the syrup is always the bonus!

  • When I had a bad cold in Beijing, my hosts gave me Coca-Cola with ginger added. Made the too-sweet soda taste really good. (Alas, couldn’t tell that it did anything for my cold. )

    Diane above commented that too much ginger can thin your blood, leading to bleeding. This is an important point. My own M.D. has told me not to consume much of any of the “g” spices and herbs, including garlic and ginger, for the same reason.

  • or use it in a Ginger Gimlet!

  • We use the syrup mostly in the tofu dessert. When served warm and hot (made with a bigger portion of ginger), it’s good to stop bad coughs, too.

  • Yum, this would be excellent made into a cold or hot drink. Thanks for the recipe! :)

  • Hi David,
    I’m kinda going through a ginger craze right now. I’ve been looking all over the web for a french recipe for ginger lime marmalade, which I bought a couple years ago in Guadeloupe. I’ve been longing for it ever since it ran out. Any leads?
    I swear by the following recipe for chasing colds and sore throats.
    2″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped
    Pour 1 cup of boiling water over it, let it steep 10 minutes
    Add 1/4 c. raw honey while water is still warm
    Let cool to room temp, and add
    1 lemon or lime juiced (I like to add in the grated peel too)
    1/4 c. raw apple cider vinegar
    Add enough water to make 4 cups.
    Delicious, soothing, old fashioned.
    I will try your syrup recipe. Thanks for your excellent post and beautiful photos. I look forward to reading your stories. You’re such a great writer.

  • David – This is divine! My husband’s family is Indian so we always have ginger in the freezer. Today I woke up with a real bad head cold and this has helped a lot and it is so tasty and refreshing. Thanks!

  • We have great ginger farms in Australia , you can do a tour and buy truckloads of ginger, it’s near one of our prettiest towns, Noosa. I love dark choc covered nuggets of ginger and any ginger based drink, your recipe looks brilliant.

  • Great post and I will try it.
    misspelled or needs a word in this sentence.
    Store the strained syrup the refrigerator,

  • I love ginger syrup. It’s fabulous in ice coffee!!

  • There are many traditional English recipes, some very old, using either crystalized ginger, or ginger preserved in syrup, mostly in cakes and biscuits, as well as the ginger beer. I suppose that’s how it got to Australia and South Africa, but of course in those climates it grows easily, and so flourished whereas in England it is less visible now. The interesting question is how it came to England in the first place, perhaps from India or Hong Kong.

  • I quickly read through this post this am, then stopped in an Asian restaurant supply shop on my way home and bought ginger. Of course, I couldn’t remember how much ginger was in the recipe, so I bought plenty. A kilo was 4 euros. I’m simmering the sirop right now, the house smells great, but I find myself with 800 grams of leftover ginger. And the recipe looks like it will make plenty of ginger sirop I’ll be looking up some new recipes this am!

  • So the very first time I tried making ginger juice, I nearly choked the juicer. It was dying. I then tried cooking the ginger and then juicing. Still no luck.

    I am going to test your method this year when I make my ginger aperitif for Thanksgiving.. but I’m not sure if it’s going to give that much of a kick. Fresh ginger juice does magic.

  • I found fresh ginger at the Green Market at Union Square this past Saturday. A first! Yummy!

  • I found Pickett’s concentrated ginger beer syrup on line and really like it. I use it for cooking as well, lightly drizzling it over sautéed shrimp or over salmon with lime juice. When I was a child in Wisconsin my father would take me to a drug store for a ginger beer: I felt grown up. And when I was sick, my mother would give me a tablespoon of Vernors, Deliciously Different ginger ale from Detroit. It’s aged in oak casks and is the opposite of the pale kind. It is now made by Dr Pepper/Snapple and I still love it, although it is hard to come by.

  • I made this all summer, but with lemon in it as well — simmer ginger and a few lemons, sliced thin for about 15 minutes or so. Add sugar or honey — the first time I did it I made a simple syrup, but it was too sweet — now I do a ratio of about 1:4 sugar/water. Great in soda, or in a cocktail.
    I also like crystalized ginger in my morning tea — I have a big patch of mint in the backyard so I’ll stuff a handfull in the teapot, a few slices of crystalized ginger, and either black or Chinese green oolong tea.

  • Thanks for the recipe David. Made a batch yesterday and it is delicious. I can see I will have to make more in a day or two.

  • If you don’t think you will get through it by the time it would be going off you can freeze it in ice cube trays then pop out one whenever you want a drink when you work out the ratio of how much cordial to how much water you like.

  • What a great recipe! Love this idea. I would brush it over a warm cake as a glaze, or in a hot tea when I have a cold…. Miam!

  • Ginger is one of my favorite flavors. You have a stunning and beautiful written blog. I write a recipe blog about cooking on a boat circumnavigating the world If you have the time I would love to hear what you think. I posted an entry about a ginger juice I like to make last month. http://sallyinthegalley.net/stormy-seas-ginger-juice/

  • Made it tonight…so delicious, homemade ginger ale, strong enough to be what was called ginger beer when I was growing up. Delicious, thanks for the recipe.

  • David, you should start making your own water kefir. You can do a second fermentation with ginger and/or ginger syrup and always have a supply of very healthful tasty brew. Wonder if you can find water kefir grains (as they’re called) in Paris? In the U.S., folks will mail them from place to place; they can survive a couple days in transit.

  • Made a batch this morning – house smells divine and every remaining wasp in the area is queued up at the kitchen door!

    I’ve tried a sploosh added to a glass of artisan lemon soda and in a hot drink with a big wedge of lemon and a little honey. Both were gorgeous.

    David, I can’t make the trains from the north ‘work’ so I can get to Shakespeare and Company. Maybe another time…

  • I made this last night – came out great. I have a soda maker at home and decided this would be a nice flavor for the drinks we make – it is.
    I actually made this so that I could use the ginger in ice cream.
    I made a maple syrup ice cream with finely chopped pieces of the candied ginger – it’s heavenly. I’m serving it on pumpkin pie for a co-worker’s birthday today. This recipe gave me the inspiration for the ice cream – thanks!

  • If you do the first boil to tame the ginger, keep that liquid too – it’s a lovely spicy ginger tea. The best thing about making candied ginger is that all the byproducts are equally delicious (I was going to say except the peels but then there’s the comment with the fermentation instructions).

  • Can you freeze the ginger syrup?

  • I’m definitely going to make a batch, could be really good in Moscow Mules. But I think I will use Chinese rock sugar instead of plain sugar.

  • I had ginger lemonade at a Vietnamese food truck last year and it was amazing. I searched for and found ginger syrup at a caribbean food website. Poured some in Paul Newman’s virgin lemonade and it was delicious. Now I can make my own!

  • WOW…I can think of all sorts of ways of using this syrup…..YUM!

  • I’ve been a long time reader and I don’t think I’ve ever commented before, but I’d just like to say that I’ve always enjoyed reading your blog and your writing style and approach to food has being one of the many influences to me becoming more serious about food, photography, and food writing. Thank you for being such a wonderful writer and teaching me so many great things about food! I will definitely be making my own version of ginger syrup and I’ll link back when I post it on my blog.

    Merci mille fois! ~Lisa

  • I’m a Canadian living in the Alsace area and I love reading your blog. It is amazing to see the differences in all the “Terroirs” of France. We are heading back to Canada after two years of being in this area and a total of six years in Europe. I wanted to mention that if you happen to be in this area before the end of October, I have a very full medlar tree that will most likely go to waste since I don’t have time to let them blet before making more jelly but I’m lucky and still have jars from last years harvest.

    Well, I’m looking forward to making this fresh ginger syrup for next summer and quite a few of your recipes. Thanks for the opportunity to enjoy Paris through a food lover.

  • Bruce Cost has a ginger ale out on the market now. It’s really wonderful. I hope you will be able to try some on your next trip to the US.