Easy Ginger Simple Syrup (Fresh Ginger Syrup)
How to make homemade ginger syrup with fresh ginger or frozen! With just 3 ingredients you can use this ginger simple syrup to add sweetness to anything.
Servings: 3 /4 Cups + 1 Cup candied ginger
Ingredients
- 1 Cup or 230g fresh ginger root peeled & thinly sliced (⅛"-¼" thick or 3-5mm thick)
- 1 Cup sugar or allulose monk fruit blend
- 1 Cup water
Instructions
- Peel your ginger root, then slice it into pieces ⅛" to ¼" thick (3-5mm thick), and add it to your pot.
- Pour in the water and sweetener, stir it together, then heat the mixture until just simmering.
- Lower the heat a bit until just at or below a simmer, with some water still steaming off, stirring rarely. Let it sit just below a simmer for about 30 minutes, both to infuse the syrup and lightly candy the ginger.
- Then take it off the heat and let it sit on a cool burner for about 10 minutes before straining the mixture and preserving your keto ginger syrup in a closed container in the fridge for up to 10 days. You now also have some lightly candied ginger, which you can let dry out more on some parchment, then toss in allulose or sugar before storing it in an airtight jar (eat or freeze it within 1 week).
Notes
How Long to Peel?: It took me about 30 minutes to peel this fresh ginger with a spoon and a sharp knife for the more fibrous part. The older your ginger root, the more fibrous it becomes and the thicker the skin. So for easier-to-peel ginger, buy the freshest stuff possible, or even grow it in your backyard if you live in the right area.
For Spicy Ginger Syrup: to get that extra twang and make the most of your fresh ginger, you can also pour the syrup into a blender once it's cooled and blend everything together into a puree. This works particularly well with very fresh ginger, so if your ginger is older and more fibrous, you may still want to strain out the stringiest bits. For a more light ginger syrup, use as little as half of the called-for ginger, or increase the amount of water to 1 ½ cups.
Swapping Sweeteners: you can use this method and this ratio with a number of other granulated sweeteners to make ginger simple syrup, but it won't work with powdered sugar or stevia due to the consistency. Some other sweeteners you could try it with are liquid stevia, brown sugar, coconut sugar, date sugar, panela, or jaggery.
If using regular cane sugar or brown sugar in place of the allulose, you'll need an extra five or so minutes for the mixture to reach a high enough temperature to caramelize, and if you overcook it, you'll be scraping ginger syrup from your pot for quite awhile.
Corn Allergies: if you have any issues with corn, make sure to buy allulose from a company which specifically doesn't source their allulose from corn, as much allulose is manufactured from corn. However it's also found in small amounts in figs, raisins, wheat, maple syrup and molasses.