Ginger Syrup

For a more intense flavor, make this syrup a day before using, allowing the ginger to sit in the syrup, refrigerated, overnight.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, July/August 1999


  • 2 cups sugar
  • 1 six-inch piece fresh ginger, finely diced


  1. Place sugar, ginger, and 2 cups water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong. Let cool; strain before using.

Cook's Notes

Store in an airtight container, refrigerated, up to a week.


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