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Ginger Syrup for Summer Coolers

Use this recipe when making our Watermelon-Ginger Limeade and Sparkling Ginger-Plum Lemonade.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, June 1998


  • 1 3/4 cups sugar
  • 1 six-inch piece ginger, peeled and thinly sliced lengthwise


  1. In a medium saucepan, combine the sugar, ginger, and 3 1/2 cups water; bring to a boil over medium-high heat. Cook until the sugar has completely dissolved, about 1 minute. Reduce heat to a simmer, and cook 5 minutes more. Remove saucepan from heat, and let syrup stand about 30 minutes. Remove and discard the ginger. Store syrup in an airtight container, refrigerated, up to 2 months.

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