Use this Lemon Ginger Syrup to make cocktails, mocktails, herbal teas, and healthier sodas. Our homemade lemon ginger syrup starts with fresh ginger root, freshly squeezed lemon juice, and the perfect amount of sweetener to balance it all out. We love honey for this, but agave nectar or maple syrup are excellent substitutes.
8 ounces fresh ginger, 1 ½ cups chopped
4 cups filtered water
½ cup fresh squeezed lemon juice, from 2 to 3 lemons
⅓ cup honey, maple syrup, or agave nectar
1Roughly peel the ginger — it is okay if you miss some of the peel in the nooks and crannies. It does not need to be perfect.
2Roughly chop the peeled ginger into ½-inch pieces, and then transfer to a medium saucepan.
3Make the ginger concentrate. Cover the ginger with four cups of water, and then bring it to a boil over medium-high heat. Reduce the heat so that the water is simmering. Cook at a gentle simmer until the water reduces by about half, 30 to 40 minutes.
4Place a fine mesh strainer over a bowl or large measuring jug that fits at least 2 cups.
5Strain the ginger concentrate, discard the ginger, and allow the ginger water to cool.
6When the ginger concentrate is cool enough to hold your finger in it for 10 seconds, stir in the lemon juice, and add the sweetener. Since honey is challenging to dissolve into cold liquids, it is helpful to thin the honey with ¼ cup of ginger concentrate first before mixing it back into the remaining ginger concentrate.
7Taste the ginger syrup, and then adjust with more lemon juice or sweetener as needed.
8Transfer the ginger syrup to a jar and store it in the refrigerator for up to two weeks. You will need to stir each time before using.