Learn how easy it is to make your own Honey Ginger Syrup for mocktails, tea, and lemonade. You’ll love this ginger simple syrup in so many recipes!
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Whether you’re looking to make a delicious fancy pants drink, or are feeling under the weather, you’ll love having this honey-ginger syrup on hand. Add it to some hot tea, or take a straight spoonful to relieve a sore throat.
Much like the Honey Simple Syrup we use in our Mojito Mocktails, this spicy ginger version is simple to make and absolutely delicious.
How Long Does Ginger Syrup Last?
Your ginger simple syrup will last for up to three weeks in the fridge. Do not store at room temperature, as the fresh ginger will not keep unless refrigerated.
Keep a jar on hand and add it to Healthy Tea Popsicles, Instant Pot Iced Tea, or Healthy Sweet Tea for a perfect flavor.
Pro Tips/Recipe Notes
- Want to make this vegan? Use a product like BeeFree Honey instead of traditional honey.
- If you are using raw honey, don’t add it to the mixture until it is barely warm to the touch. Over-heating raw honey will ruin any of the medicinal properties.
- Do not give this product to children under one-year-old.
- Add 1-2 tbsp of lemon or lime zest while cooking for a citrusy flavor.
- The recipe calls for 3/4 cup of chopped ginger and produces a fairly spicy syrup. You can reduce the ginger and/or increase the amount of honey to taste.
- You do not need to peel the ginger before cooking unless you want to.
- Save the discarded cooked ginger and freeze it for other recipes. Related: How to Freeze Ginger.
More Recipes You’ll Love
- Cucumber and Mint Water {Cucumber Infused Water}
- Rose Lemonade
- London Fog Latte
- How to Freeze Mint
- Peach Moscow Mule
- Instant Pot Hot Chocolate
- Homemade Sugar-Free Coffee Creamer
- Blended Iced Coffee
- Slow Cooker Hot Chocolate
Honey Ginger Syrup
Ingredients
- 3 cups water
- 3/4 cup ginger {roughly chopped}
- 1/4 cup honey
Instructions
- Roughly chop the ginger, and combine with 3 cups of water in a heavy-bottomed saucepan.3/4 cup ginger, 3 cups water
- Bring to a boil and keep at a rolling boil for 2 minutes, stirring often.
- Reduce to a simmer and cook until the liquid has been reduced by half (~15 min).
- Place a fine-mesh strainer over a bowl and pour the ginger water through the strainer.
- Allow the liquid to cool for 10 minutes.
- Add honey to the ginger water and stir to dissolve. Taste, and add more honey if you prefer a sweeter flavor.1/4 cup honey
Notes
- Do not give this product to children under one-year-old.
- The recipe produces a fairly spicy syrup. You can reduce the ginger and/or increase the amount of honey to taste.
- You do not need to peel the ginger before cooking unless you want to.
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What about canning? I’d love to make a large batch of this and then can in 1/2 pt jars. I can see adding this to some sparkling water and adding a little mint to a pretty wine glass for an after dinner treat and digestive aid.
I looked on the National Center For Home Food Preservation and did find a few recipes where you could use fresh ginger in canning recipes. Therefore, it is safe to can this via a water bath canner. I would aim for 10-15 minutes of processing time.
That being said, the beneficial properties of honey would be destroyed during the canning process. So I would avoid using something expensive like raw honey. An easier option would be freezing in 1-2 tbsp portions.
At the risk of being one of “those commenters” – I made this, sorta. I saw your IG post and proceeded to make it without actually looking at your recipe… or measuring… I made more of a standard simple syrup, closer to 1-1.5 honey to ginger water. That said, I’ve used it in iced tea and a margarita so far and it was delicious in both. Thanks for making me use some of the bag of Costco ginger I just bought 🙂
HA! Being “one of those commenters” would mean you didn’t follow directions at all, hated the recipe, and then left a 1-star review. 🙂
Glad you enjoyed it and have started to tackle the giant bag of ginger. Don’t forget, you can freeze it too!
Oh yes, I have some peeled chubs in the freezer – so easy to grate from frozen with a microplane. But I think I might do some frozen minced pucks like you posted in October.