Fresh Lemon Ginger Syrup

Our homemade lemon ginger syrup starts with fresh ginger root, freshly squeezed lemon juice, and the perfect amount of sweetener to balance it all out. We love honey for this, but agave nectar or maple syrup are excellent substitutes. Jump to The Ginger Syrup Recipe

We struggled a little with what to call this since it isn’t thick and sweet like simple syrup, but it’s got just the right amount of sweetener to balance ginger and lemon. Plus, you use it like syrup — or you can think of it as a lemon ginger concentrate.

This ginger syrup lasts up to two weeks in your fridge so that it will be ready for

• Cocktails
• Mocktails — we use it to make this Ginger Hibiscus Mocktail
• Teas
• Flavoring sparkling water or club soda

Making this lemon ginger syrup is easy, not to mention it makes the kitchen smell amazing!

How to Make Lemon Ginger Syrup

First, we must simmer lots of fresh ginger in water until we have a strong ginger tea.

After cooling the ginger tea, we stir in fresh lemon juice and balance the spice and sour notes of the ginger and lemon with a sweetener. I love honey, but as I already mentioned, agave nectar and maple syrup will both work.

Since honey can be stubborn when mixing into room temperature or cold liquids, I like to “temper” it first by mixing 1/4 cup of lemon ginger tea with the honey. This step thins the honey quite a bit, which helps it to blend in better.

Storing Tips

Keep this lemon ginger syrup in the fridge for up to two weeks. You can probably freeze it, too! I’d imagine for about a month — freezing it in an ice cube tray is a good idea.

When ready to use it, add a couple of tablespoons (or more) to a glass or mug and top it with warm or sparkling water. You can also make cocktails and mocktails!