Ginger Recipe

Prepare ginger

Rinse the ginger root, peel it with the edge of a spoon or a vegetable peeler, then slice very thinly (about 1–2 mm). You should have roughly 100 g of sliced ginger. Thin slices extract flavor best.

Make syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the sliced ginger. Bring mixture to a gentle boil over medium heat, stirring occasionally until the sugar is fully dissolved.

Simmer to infuse

Reduce heat to low and simmer the ginger-sugar mixture uncovered for 10–12 minutes to deeply infuse the syrup with ginger flavor. For a stronger, spicier syrup simmer up to 20 minutes, checking to ensure it doesn't reduce too much.

Finish and cool

Remove the saucepan from heat, stir in 1 tablespoon fresh lemon juice to brighten the flavor and help preserve the syrup. Let the syrup steep with the ginger slices for an additional 20–30 minutes off the heat to intensify flavor.

Strain and store

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing down on the ginger to extract as much liquid as possible. Discard the solids (or reserve for use in baking). Cool to room temperature, then refrigerate in a sealed jar or bottle for up to 2 weeks.

Assemble beverage (single batch)

Fill a pitcher or 4 individual glasses with a total of 2 cups ice (about 2 cups) and 4 cups cold sparkling or still water. For each 8 oz (about 1 cup) serving, add 2 tablespoons ginger syrup, taste, and adjust—add more syrup for a spicier, sweeter drink or less for a milder ginger note.

Garnish and serve

Divide lemon slices and mint leaves among glasses or add to the pitcher. Stir gently to combine. Serve immediately over ice. Keep extra ginger syrup refrigerated and use within 2 weeks for cocktails, mocktails, lemonade, or to sweeten tea.