By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
32 cal · 65 min
Fresh Ginger Syrup
Recipe GLPR07b599ee9bafed
A bright, warming ginger syrup made by simmering fresh ginger with water and sugar. This versatile condiment can be drizzled over desserts, mixed into beverages, or used to flavor various dishes. The syrup develops a deep ginger flavor through a gentle simmer and keeps well refrigerated for several weeks.
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Ingredients
8 ounces Fresh ginger, unpeeled
4 cups Water
2 cups Sugar
⅛ teaspoon Salt
Directions
Rinse the fresh ginger under cool running water and pat dry. Slice the ginger into thin rounds, then roughly chop the slices into small pieces, leaving the peel intact.
Combine the chopped ginger, water, sugar, and salt in a nonreactive saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
Once boiling, reduce the heat to maintain a gentle, steady simmer. Cook uncovered for 45 minutes to 1 hour, until the liquid has reduced and deepened in color and flavor.
Remove the saucepan from the heat and allow the syrup to cool to room temperature.
Pour the cooled syrup through a fine-mesh strainer, pressing gently on the ginger solids to extract as much syrup as possible. Discard the solids.
Transfer the strained syrup to a clean container with a tight-fitting lid and refrigerate. The syrup will keep for at least two weeks when covered and properly refrigerated.
Comments
Fresh ginger, water, sugar, and salt are all stocked at every Charlotte chain, making this a no-trip-required recipe. At roughly 50 cents per serving (ginger is the cost driver at $2–3 per pound), this syrup is genuinely cheap for a flavoring ingredient that yields many drinks or dessert applications. The stated 65 minutes is honest for gentle simmering, though the actual hands-on work is minimal—more of a babysitting than active prep, which fits a weeknight. The syrup keeps for weeks in the refrigerator and reheats perfectly into future cocktails, coffee, or glazes, making it a practical pantry staple rather than a one-shot use.
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