Last updated on March 31st, 2023

Easy Ginger Simple Syrup

Warm summer weather makes me think about low-carb cocktails for my backyard get-togethers. Last Summer, I made many Moscow mules, which were a perfect hit in the scorching months of July and August. I’m taking it even hotter this year and serving up Spicy Mexican Mules instead. I’ll show you how to make ginger syrup, but you’ll also know how to make simple syrup. Lucky for you, you get two low-carb recipes in one post.

What is Ginger Simple Syrup?

Many cocktail recipes call for simple syrup, a liquid sweetener from boiling sugar and water, into a thick pourable consistency. You may know it as sugar syrup or gum syrup. 

Any bartender will tell you they probably have a bottle of simple syrup on the shelf to make cocktails like Margaritas, Daiquiris and Gin Fizz. 

Ginger simple syrup is prepared the same way as simple syrup and then flavoured with ginger root. To add a bit more kick, I add slices of hot chilli peppers at the end of cooking a spicy version of sugar-free Ginger Simple Syrup.

Is Ginger Simple Syrup Low in Carbs?

6g net carbs / 1 cup

Any store-bought simple syrup will not be low-carb or keto-friendly, as it will contain sugar, so making this homemade version helps to reduce the carb and keep you within budget by controlling how much you add to your cocktails or cooking.

What you need to make Ginger Simple Syrup

Ginger root – Peel and chop the ginger root into small or thin pieces. The fastest way to peel ginger is using 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 reduce 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 Chili 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 chill 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 – will help thicken the syrup and not make it 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

Boil the ingredients

In a saucepan, add ginger, water and sweetener. Bring to a medium boil. It should take about 10 minutes.

Simmer the ingredients 

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 sweetness of the sweetener. Extract ginger flavour

Add the Hot Chilli

Add the chilli pepper halves and leave them in the saucepan for about 30 seconds, then take the piece out with a slotted spoon. The longer you leave them in the pot, the more heat and spicy the syrup will get. You choose how much heat you want your Ginger syrup to have.

Remove the Ginger and Chilli

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.

Add the Xanthan Gum 

Remove the pan from the heat. Sprinkle in the xanthan gum and whisk vigorously to thicken slightly. You can put it over the heat while whisking. Ginger simple syrup is ready.

Cool

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. 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.

Ways to use Ginger Simple Syrup

There are many ways to use Ginger Simple Syrup besides using it for cocktails. It has a lot of health benefits too. Ginger aids digestion reduces nausea, lowers blood sugar levels and is known to be good for helping sore throats and fighting the common cold.

• Stir it into Asian cooking to replace fresh ginger and sugar. 
• Add it to salad dressings
• make Indian ginger tea/chai for a bold and spicy 
• make lemonade 
• add to moisten cakes
• make soups, stews, curries
• add zero-carb ginger ale to make ginger beer (I use Zevia Brand)

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

• 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
• Add herbs, mint, basil, lavender
• Add to tea
• Add to coffee 
• Freeze in ice cube trays, then transfer the cubes into an air-tight container for a quick way to add to your recipes.

Did you make this recipe?

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