How to Make Ginger Simple Syrup
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I have found a fun new hobby lately, trying out new flavors of simple syrup. You might be wondering what my fascination is with simple syrups?
Simple syrups are basically a sugar and water mixture that you can add other flavors to. So far I've tried ginger, lemon, vanilla, and rose simple syrups. You can use these syrups in a variety of ways. Some are great for cocktails, some for homemade sodas, flavorings for iced tea, and even flavorings for coffee. The possibilities are endless.
If you are going to just make a couple of cups of this simple syrup, then you can easily just store it in the refrigerator. If you want to make a larger quantity, you might want to consider canning it to make it last longer.
The basics for making simple syrup is very easy. You can make any amount you like at one time. The basic ratio is 1:1 sugar to water, so for every cup of sugar you need a cup of water. If you are just going to refrigerate the syrup you can reduce the amount of sugar if you like. If you are going to can the syrup, you should keep the 1:1 ratio to ensure that the syrup is safe for canning. If you are worried about too much sugar, the nice thing about this syrup is that you can put as much or as little as you like in your beverage.
For this recipe I used approximately 8 cups water and 8 cups sugar. This will make approximately 10 pints of syrup, but your ending amount may vary depending on how long you simmer it on the stove.
To make a ginger flavored syrup you will need to buy some fresh ginger. You can usually find it in the produce section at your local grocery store. Even Walmart carries it. It looks like a big gnarly root. You don't need a specific amount of ginger for the recipe. I used two pieces approximately the size of the palm of my hand for this recipe. Slice the ginger root into thin round discs.
Place the water, sugar, and sliced ginger root in a large stock pot. Turn the stove on low, and the sugar will dissolve in 10-15 minutes. After the sugar is dissolved the syrup is ready to refrigerate or can.
Remove the ginger root from the pan. If you have any little pieces floating in the liquid you can use a fine mesh strainer to strain it.
If you are going to refrigerate the syrup, pour into jars and place in the refrigerator. The syrup will last at least a month in the refrigerator. If you are going to can the syrup, pour the hot syrup into sterilized pint or quart sized canning jars, leaving 1/4 inch head space.
Wipe the tops of the jars with a damp paper towel or dish towel and place lids and screw bands on jars. Process jars in boiling water canner for 10 minutes.
Remove jars from canner and let them set on a towel on the counter until they cool off. Test lids to make sure they have sealed.
If you are going to use your syrup to make homemade soda, you might consider investing in an inexpensive SodaStream machine. What this neat machine does is make sparkling or carbonated water for you. If you don't want to invest in something like this, then add your syrup to store bought club soda or tonic water.
To make homemade ginger ale, just add a couple tablespoons of ginger syrup to a glass of club soda. You have to try it, it's amazing!
New to boiling water canning? Check out my step-by-step video based canning courses.
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