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Lemon-Ginger Simple Syrup


An image of Lemon-Ginger Simple Syrup in a Mason jar

You can use this sweet, tart, fiery simple syrup to make quick lemonade, or to flavor iced tea and other cold drinks.

Lindsey Goodwin
Lemon-Ginger Simple Syrup is easy to make ahead of time and then use to whip up a quick pitcher of lemonade, to flavor cocktails or iced tea, or to drizzle over cakes or fresh fruit. Personally, I like to use it to make Sparkling Ginger Lemonade and Lemon-Ginger Green Tea.

Fans of fresh mint can replace the fresh, chopped ginger with fresh, chopped mint leaves to make Lemon-Mint Simple Syrup.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About 3/4 cup


  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup fresh lemon juice
  • 2 tbsp. peeled, chopped fresh ginger root (or chopped fresh mint)


  1. Bring all ingredients to a boil over medium-high heat.
  2. Reduce heat. Stirring often, simmer the mixture for seven to ten minutes, or until the mixture has reduced to about half its original volume. If you prefer a thicker syrup, simmer for more time.
  3. Filter through a strainer, discarding the ginger root. (If your syrup is very thick, strain it slowly or use the back of a spoon to press it through the sieve.)
  4. Store in a clean jar with a tight lid (such as a Mason jar). Refrigerated, this syrup will keep fresh for up to six months.
  5. Add a teaspoon or so per serving to chilled drinks for a lemon-ginger flavor. Add about two teaspoons per cup water or sparkling water to make quick lemon-ginger lemonade. Drizzle over pancakes, fresh fruit or other sweet foods for added flavor.

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