Easy Ginger Simple Syrup, Low Carb and Sugar-free
Last updated on October 17th, 2025
Create delicious low-carb cocktails with this Easy Ginger Simple Syrup. It’s sugar-free, quick to make, and can also be added to your Asian dishes or salad dressings.
Low-Carb, Keto, Sugar-free
Easy Ginger Simple Syrup
As fall arrives and the air turns crisp, I find myself craving cozy, low-carb drinks perfect for autumn gatherings. Last summer, Moscow Mules were my go-to, but this year I’m excited to embrace the warmth of the season with spicy cocktails and ginger-infused creations.
This ginger syrup is a must-have for your fall bar cart, ideal for making comforting autumn cocktails or adding a zing to hot tea as the temperatures drop.
In this post, I’ll walk you through how to make both ginger simple syrup and a classic sugar-free simple syrup. Lucky for you, you get two low-carb recipes that will keep you sipping in style all season long. And if you’re looking to turn up the heat, my Spicy Mexican Mules are just the thing to warm up those cool fall evenings.
What is Ginger Simple Syrup?
Ginger simple syrup is a sweet, pourable liquid made by simmering a sweetener (usually white sugar) with water and fresh ginger root. The process is similar to making classic simple syrup, which bartenders rely on for cocktails like Margaritas and Daiquiris.
With the addition of ginger, this low-carb version infuses a warm, spicy flavour, perfect for autumn drinks, teas, or desserts. You can also make a spicier version by adding hot chilli peppers at the end, creating a sugar-free, flavourful syrup that adds a unique kick to your recipes.
Why Make Low-Carb Ginger Syrup?
6g net carbs per 1 cup
- Most store-bought simple syrups are packed with regular sugar, making them high in carbs and unsuitable for anyone following a low-carb or keto lifestyle.
- By making ginger simple syrup at home, you can choose healthier sweeteners and drastically reduce the carb content.
- This gives you better control over what goes into your cocktails or dishes, so you can enjoy flavourful drinks and recipes while sticking to your nutrition goals.
Ingredients Notes
Ginger root. Peel and chop the ginger root into small or thin pieces. The fastest way to peel ginger is to use a metal spoon to scrape off the peel or a peeler. I don’t suggest grating the ginger; if you do, you must strain the syrup to remove the stringy fibre from the ginger.
Water. Boiling the water will evaporate some of the liquid and dissolve the sweetener. Regular tap water is fine.
Sweetener. I use Monk fruit and erythritol blend by a new brand called Volupta. But any natural sweetener will work. Avoid artificial sweeteners like Maltitol, Sucralose, and saccharin, as they may increase insulin levels.
Hot Chilli Pepper. Any hot chillies will do, and it is optional. Remove the seeds from the chillis before adding them to the saucepan. Slice the chillis in half lengthways and scrape the seeds starting from one end of the chilli half to the other using the edge of a metal spoon. I let the chilli sit in this Ginger Simple Syrup for a few minutes before I discard it. It increases the kick in my Spicy Mexican Mules.
Xanthan Gum. This will help thicken the syrup and prevent it from becoming watery. Xanthan gum is a natural, all-purpose thickening powder, much healthier than cornstarch, and is suitable for gluten-free cooking. Once added to the pan, whisk vigorously to activate the xanthan gum.
How to make Ginger Simple Syrup
- In a saucepan, add ginger, water and sweetener. Bring to a medium boil. It should take about 10 minutes.
- Turn down the heat and simmer the ingredients until the mixture has reduced to about 1 cup. Simmering will help release juices from the ginger and enhance the level of sweetness.
- Add the chilli pepper halves and leave them in the saucepan for about 30 seconds, then take the pieces out with a slotted spoon. The longer you leave them in the pot, the hotter and spicier the syrup will get, so you can decide how much heat you’d like your syrup to be.
- Take out the ginger pieces with a slotted spoon. You can make candied ginger from the ginger pieces, but I have yet to make it. It seems similar to the way I make Candied Orange Peels.
- Switch off the heat, sprinkle in the xanthan gum and whisk vigorously to thicken slightly.
- Cool the syrup in the pan. I like to pop the ginger back into the syrup so that it gets coated in it a bit more. Then, I use that for other recipes or dry it out for candied ginger.
- Transfer freshly cooled syrup to a jar with a lid and refrigerate.
This recipe makes 1 cup and will keep in the fridge for about 2 – 3 weeks.
How to Make Sugar-Free Simple Syrup
All you need to make a sugar-free simple syrup is water, sweetener and xanthan gum. Use the exact measurements used to make the ginger simple syrup.
- In a saucepan, combine water and sweetener. Bring to a medium boil, which should take about 10 minutes.
- Reduce the heat and let the mixture simmer until it has reduced to about 1 cup. Simmering will help the sweetener fully dissolve and enhance its sweetness.
- Remove the pan from the heat. Sprinkle in the xanthan gum and whisk vigorously to thicken the syrup slightly. You can briefly return it to the heat while whisking if needed. The simple syrup is now ready.
- Let the syrup cool in the pan, then transfer it to a jar with a lid and refrigerate.
Ways to use Ginger Simple Syrup
There are many ways to use this sugar-free Ginger Simple Syrup beyond adding it to cocktails. Additionally, it offers numerous health benefits. For example, ginger aids digestion, reduces nausea, and lowers blood sugar levels. Furthermore, it is also known to help soothe sore throats and combat the common cold.
- Stir it into Asian cooking to replace fresh ginger and sugar.
- Whisk it into salad dressings for extra flavour.
- Make Indian ginger tea or chai for a bold, spicy taste.
- Mix it into homemade lemonade for a refreshing twist.
- Add it to cake batter to moisten baked goods.
- Blend it into soups, stews, and curries to enhance flavour.
- Pour it into zero-carb ginger ale to make ginger beer (I use the Zevia brand).
- Drizzle it over chia pudding or Greek yogurt.
Storage and Freezing Tips for Ginger Simple Syrup
Store cooled ginger syrup in a mason jar, syrup jar, or glass bottle fitted with a secure lid. To keep it fresh, keep it in the fridge for up to 2-3 weeks.
For bigger batches, freezing the syrup keeps it fresher for longer. Transfer it into ice cube trays and freeze until ready to use. Thaw at room temperature for about half an hour or pop them into the recipe as needed.
Tips and Variations for Ginger Simple Syrup
- Chop the ginger instead of grating it to skip the extra step of straining.
- Add fruit flavours such as berries, apricots, or melon.
- Mix in tropical fruits like mango, pineapple, or passion fruit.
- Apples and pears also complement this recipe well.
- Experiment by adding herbs like mint, basil, or lavender.
- For easy use, freeze the syrup in ice cube trays, then transfer the cubes to an airtight container for quick additions to recipes.
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Easy Ginger Simple Syrup, Low carb and Sugar Free
Ingredients
- ¼ cup Ginger Root Peeled and chopped
- 1½ cups Water
- ¼ cup Sweetener I use Monk Fruit & Erythritol Blend
- 1 Hot Chilli Pepper (optional) Sliced in half lengthwise, seeds removed
- ¼ tsp Xanthan Gum
Instructions
Ginger Simple Syrup
- Bring to a medium boil. It should take about 10 minutes.
- Turn down the heat and simmer the ingredients until the mixture has reduced to about 1 cup. Simmering will help release juices from the ginger and enhance the level of sweetness.
- Add the chilli pepper halves and leave them in the saucepan for about 30 seconds, then take the pieces out with a slotted spoon. The longer you leave them in the pot, the hotter and spicier the syrup will get, so you can decide how much heat you’d like your syrup to be.
- Take out the ginger pieces with a slotted spoon. You can make candied ginger from the ginger pieces.
- Switch off the heat, sprinkle in the xanthan gum and whisk vigorously to thicken slightly.
- Cool the syrup in the pan. I like to pop the ginger back into the syrup so that it gets coated in it a bit more. Then I use that for recipes or dry it out for candied ginger. Transfer freshly cooled syrup to a jar with a lid and refrigerate. This recipe makes 1 cup and will keep in the fridge for about 2 – 3 weeks.
How to make Sugar Free Simple Syrup
- In a saucepan, combine water and sweetener. Bring to a medium boil, which should take about 10 minutes.
- Reduce the heat and let the mixture simmer until it has reduced to about 1 cup. Simmering will help the sweetener fully dissolve and enhance its sweetness.
- Remove the pan from the heat. Sprinkle in the xanthan gum and whisk vigorously to thicken the syrup slightly. You can briefly return it to the heat while whisking if needed. The simple syrup is now ready.
- Let the syrup cool in the pan, then transfer it to a jar with a lid and refrigerate.
Notes
Tips and Variations for Ginger Simple Syrup
-
- Basic Simple Syrup – leave out the ginger and chilis if using
- Chop the ginger instead of grating to avoid the additional step of straining.
- Add fruit flavours such as berries, apricots or melon.
- Add tropical fruits, like mango, pineapple and passion fruit
- Apple and pears make it fruity.
- Add herbs, mint, basil, and lavender.
- Make ginger tea.
- Make Ginger Beer.
- Freeze in ice cube trays, then transfer the cubes into an air-tight container for a quick way to add to your recipes.