Step 1

Peel and grate (or mince) the ginger.When using organic ginger, I often keep the peel on, though the ginger-infused syrup will be slightly darker. You could also use ginger slices, but the flavor takes longer to infuse.

Step 2

Add all the ingredients to a saucepan and heat over medium, stirring well until the sugar dissolves.

Step 3

Bring the mixture to a boil, reduce the heat to low-medium, and simmer for 20 minutes to allow the ginger to infuse.

Step 4

Once your ginger simple syrup has reached the desired thickness (it thickens more as it cools), remove it from the heat and allow it to steep with a lid on until it reaches your desired taste (check every 10 minutes).

Step 5

Strain it through a fine-mesh sieve to remove the ginger pulp, and pour it into a clean, airtight bottle or jar.

Step 6

Store the ginger simple syrup in the refrigerator for 2-3 weeks, giving it a shake before each use. Note that any add-ins may affect the shelf life. Look out for signs of cloudiness and mold to see if the homemade ginger syrup has spoiled.Can You Freeze Ginger Syrup?Due to the high sugar content, simple syrups don’t freeze solid. However, you can still extend the shelf life of this ginger simple syrup in the freezer, storing it for 8-10 months.