Ginger Syrup
Syrups
Ingredients
- Sugar500 grams
- Water500 ml
- Fresh Ginger200 grams
Method
- 1.Peel and roughly chop ginger. Blend with water until smooth.
- 2.Strain through cheesecloth, pressing to extract all liquid.
- 3.Combine ginger water with sugar. Stir until dissolved.
- 4.Bottle and refrigerate.
Notes
- Lasts 2-3 weeks.
- Alternative: simmer chopped ginger in simple syrup 30 min, strain.
Batch scaling
Common batch sizes for the Ginger Syrup. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Sugar | 500 grams | 1000 grams | 2000 grams | 4000 grams | 8000 grams |
| Water | 500 ml | 1000 ml | 2000 ml | 4000 ml | 8000 ml |
| Fresh Ginger | 200 grams | 400 grams | 800 grams | 1600 grams | 3200 grams |
Scale to any batch size — instantly
Open the calculator to scale the Ginger Syrup by servings, bottle fill, or container volume. Unit conversion built in.
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