Lemon-Ginger Simple Syrup is easy to make ahead of time and then use to whip up a quick pitcher of lemonade, to flavor cocktails or iced tea, or to drizzle over cakes or fresh fruit. Personally, I like to use it to make Sparkling Ginger Lemonade and Lemon-Ginger Green Tea.
Fans of fresh mint can replace the fresh, chopped ginger with fresh, chopped mint leaves to make Lemon-Mint Simple Syrup.
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup fresh lemon juice
- 2 tablespoons peeled, chopped fresh ginger root (or chopped fresh mint)
- Bring all ingredients to a boil over medium-high heat.
- Reduce heat. Stirring often, simmer the mixture for seven to ten minutes, or until the mixture has reduced to about half its original volume. If you prefer a thicker syrup, simmer for more time.
- Filter through a strainer, discarding the ginger root. (If your syrup is very thick, strain it slowly or use the back of a spoon to press it through the sieve.)
- Store in a clean jar with a tight lid (such as a Mason jar). Refrigerated, this syrup will keep fresh for up to six months.
- Add a teaspoon or so per serving to chilled drinks for a lemon-ginger flavor. Add about two teaspoons per cup water or sparkling water to make quick lemon-ginger lemonade. Drizzle over pancakes, fresh fruit or other sweet foods for added flavor.