Ginger Lemongrass Simple Syrup

How to Make Ginger Lemongrass Simple Syrup

1. 1

   Step 1: Prepare the aromatics

   Peel and thinly slice the fresh ginger. Trim the lemongrass, bruise the stalks with the back of a knife and halve them lengthwise to release oils. Zest one lime and set the zest aside; keep the zest with the sliced ginger and lemongrass until ready to infuse.

   For this step

   • 2 ozFresh ginger (peeled and thinly sliced)
   • 3 stalksLemongrass stalks (trimmed, bruised and halved)
   • 1 tspFresh lime zest (from 1 lime)
   
2. 2

   Step 2: Make the simple syrup base

   Combine the water and granulated sugar in a medium saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer, about 3–4 minutes; do not boil vigorously.

   For this step

   • 1 1/2 cupsWater
   • 1 1/2 cupsGranulated sugar
   
3. 3

   Step 3: Infuse with ginger, lemongrass and lime

   Add the sliced ginger, bruised lemongrass and lime zest to the simmering syrup. Lower the heat and simmer gently for 8–10 minutes to extract flavor, then remove the pan from the heat and let the aromatics steep in the syrup for 20–30 minutes for a stronger profile.
   
4. 4

   Step 4: Strain and finish

   Strain the cooled syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing the solids to extract all liquid. Stir in a small pinch of fine sea salt and, if using, 1 tablespoon of neutral spirit to extend shelf life and add body. Cool to room temperature.

   For this step

   • a pinchFine sea salt
   • 1 tbspNeutral spirit (vodka) — optional, for preservation
   
5. 5

   Step 5: Store and use

   Transfer the syrup to a sealed bottle or jar and refrigerate. It will keep 2–3 weeks (longer if you add the optional spirit). Use 1/2–1 tablespoon per cocktail, soda or iced tea, adjusting to taste.
   

1. Peel and thinly slice the fresh ginger. Trim the lemongrass, bruise the stalks with the back of a knife and halve them lengthwise to release oils. Zest one lime and set the zest aside; keep the zest with the sliced ginger and lemongrass until ready to infuse.
2. Combine the water and granulated sugar in a medium saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer, about 3–4 minutes; do not boil vigorously.
3. Add the sliced ginger, bruised lemongrass and lime zest to the simmering syrup. Lower the heat and simmer gently for 8–10 minutes to extract flavor, then remove the pan from the heat and let the aromatics steep in the syrup for 20–30 minutes for a stronger profile.
4. Strain the cooled syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing the solids to extract all liquid. Stir in a small pinch of fine sea salt and, if using, 1 tablespoon of neutral spirit to extend shelf life and add body. Cool to room temperature.
5. Transfer the syrup to a sealed bottle or jar and refrigerate. It will keep 2–3 weeks (longer if you add the optional spirit). Use 1/2–1 tablespoon per cocktail, soda or iced tea, adjusting to taste.