Ginger Simple Syrup (Maceration)
This simple syrup unlocks the moisture from the ginger to produce the simple syrup. You likely won’t have to add any water at all and will be left with a beautiful syrup that packs a serious punch of ginger!
  • 1 pound (454 grams) ginger
  • 1 cup brown sugar
  1. Grate ginger (no need to peel).
  2. Mix ginger and sugar. Cover and place in fridge. Leave for 24 hours, stirring 2 or 3 times in that period.
  3. Transfer ginger-mixture into a saucepan and simmer for 3 minutes. Stir to prevent burning and to ensure ginger is dissolved.
  4. Strain ginger solids from liquid. Squeeze the solids to release as much liquid as possible. You can use as-is or simmer to reduce liquid until 1 cup of liquid remains (alternatively if you have less than a cup of simple syrup you can add water until it reaches 1 cup).
How to Use: Stir 1 ounce of this syrup with 1 ounce of lime, 2 ounces of dark rum and a splash of soda water for cocktail version of a Dark and Stormy. This is also great added to citrus tea, soda water or roasting vegetables.
Recipe by Food Bloggers of Canada at