Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Ginger Syrup for Summer Coolers By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 4 cups Use this recipe when making our Watermelon-Ginger Limeade and Sparkling Ginger-Plum Lemonade. Ingredients 1 ¾ cups sugar 1 six-inch piece ginger, peeled and thinly sliced lengthwise Directions 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. Print