Ginger Simple Syrup

By using a 2:1 sugar:water ratio, you can increase the shelf life of any simple syrup.


  • 1 pound aged ginger (this is the rough
  • 2 cups white sugar
  • 1 cup water


  1. Peel and roughly chop ginger.
  2. Combine water, sugar, and ginger in a sauce pan over medium heat. Cook until sugar dissolves.
  3. Reduce to a simmer and allow to bubble for 15 minutes. Remove from heat and strain out pieces of ginger.
  4. Allow to cool completely before storing in the refrigerator. Use a clear vessel to check for any signs of cloudiness or mold growth. Stored properly, the syrup should last at least 6 months.