Small-Batch Ginger Drink Syrup
Fresh ginger flavors a small syrup through a short simmer. The slices are strained out before chilling, giving a measured base for a separately prepared drink.
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THE RECIPE CARD
Small-Batch Ginger Drink Syrup
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Makes
- About 150 ml syrup; yield varies
What you’ll need
- 20 g fresh ginger, washed and thinly sliced
- 120 ml drinking water
- 60 g sugar
Make it at home
- 01
Put ginger, water, and sugar in a small saucepan.
- 02
Warm while stirring until the sugar dissolves, then simmer gently for 5 minutes.
- 03
Strain out the ginger completely into a clean heat-safe container. Refrigerate promptly in small covered portions.
- 04
Once chilled, start with 10–15 ml in a separate drink. Stir and taste before adding more.
A FEW USEFUL DETAILS
Before your
next pour.
Ginger strength varies with the actual ingredient. This syrup is a flavor base, not a therapeutic preparation.
Refrigerate promptly in small clean covered containers at 4°C/40°F or below. Use within 3 days under our conservative editorial planning policy, not a validated shelf life. This is not a canning or room-temperature storage recipe.
A little more
to know.
What is useful to know before making this?
Ginger strength varies with the actual ingredient. This syrup is a flavor base, not a therapeutic preparation.
How should I store this base?
Refrigerate promptly in small clean covered containers at 4°C/40°F or below. Use within 3 days under our conservative editorial planning policy, not a validated shelf life. This is not a canning or room-temperature storage recipe.
Original editorial guidance and recipe formulations, not independently kitchen-tested. Times are estimates and depend on equipment and product directions. Cooked bases need additional cooling and refrigeration before cold serving. Images are AI-generated illustrations; appearance and yield may vary. Check actual ingredient labels, allergens, and any certification you require. We do not certify products. Read our approach.
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