Ginger Infused Simple Syrup

Pro tips

• Peel ginger before slicing to remove any dirt; thinner slices infuse faster than thick chunks.
• Steep ginger while the syrup is still warm (but not boiling) to extract maximum flavor without scorching the liquid.
• Taste-test after 15-20 minutes of steeping; longer steeping intensifies heat and spice, so don't leave it unattended.
• Strain immediately once desired flavor is reached to prevent over-steeping and bitterness.

Substitutions

• Stirrings Simple Syrup → homemade simple syrup (equal parts sugar and water, cooled)
• Fresh ginger → candied ginger pieces (reduce quantity, adds sweetness)
• Fresh ginger → ginger juice from a ginger press (1 tablespoon per 1 cup syrup, no steeping needed)

Storage & make-ahead

Store in an airtight glass container in the refrigerator for up to 2 weeks; alternatively, freeze in ice cube trays for up to 3 months for convenient portioning.

How long does ginger-infused simple syrup last?

Store in an airtight glass container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Can I use ground ginger instead of fresh ginger?

Fresh ginger provides superior flavor and texture, but ground ginger can work as a substitute—use 1/4 teaspoon per 1/2 inch of fresh ginger, though the result will be slightly different.

How do I adjust the ginger intensity?

Increase the ginger-to-syrup ratio for stronger flavor, or steep longer (up to several hours). Use less ginger or shorter steeping time for a subtler taste.

What's the best way to use this syrup?

Add to cocktails, mocktails, iced tea, lemonade, or drizzle over desserts, ice cream, or yogurt. Start with 1/2 to 1 ounce per drink and adjust to taste.

Do I need to strain the ginger pieces out?

Yes, strain through a fine-mesh sieve before storing to remove ginger solids and achieve a smooth, clear syrup.