Strawberry ginger simple syrup is a sweet way to make the most of summer strawberries! Try this vibrant red simple syrup in cocktails, as a cake soak, or as a glaze for fresh fruit.
Simple syrup forms the basis for most cocktails, and it’s what you’d reach for to soak a cake, or pastries like baklava. Just because simple is in the name doesn’t mean yours needs to be boring, though! Adding strawberries and ginger takes this recipe from plain to excellent.
Our strawberry basil margarita and gin basil smash recipes call for simple syrup, and both would be excellent with this syrup! We love flavoured syrups around here; Check out this hibiscus simple syrup for another vivid pink treat.
Ingredients To Make Strawberry Ginger Simple Syrup:
- Fresh strawberries (use frozen when out of season)
- Fresh ginger
Make This Recipe Step-By-Step:
The process is the same as plain simple syrup, really. The only extra step is hulling and slicing the strawberries, and mincing the ginger. Add all of the ingredients to a pot, boil, simmer, strain, and store.
After about 15 minutes of simmering, the strawberries will be cooked very soft and the syrup will be infused with flavour. We recommend cooling your cooked syrup on a rack for at least one hour before straining out the solids for safety, and to maximize flavour.
Use a spoon to skim patches of foam from your cooled syrup if you like, however, as it will be passing through a fine mesh strainer it’s not necessary.
To strain, simply pour the cooled syrup into a large heatproof vessel topped with a fine mesh sieve. Allow gravity to takeover and let the strawberries drain for at least 10 minutes, to capture as much liquid as possible from the cooked berries.
After you’ve strained the strawberry and ginger solids from your strawberry ginger syrup, find a glass jar or bottle with a tight fitting lid to funnel the syrup into for storage.
Recipe Tips and Notes:
- Strawberry ginger simple syrup will keep for up to one month in the refrigerator.
- Simple syrup can be frozen! Try freezing it in ice cube trays for lightly sweetened cold drinks and cocktails this summer.
- Instead of tossing the cooked strawberries from the syrup use them to top ice cream, waffles, or stir them into your morning yogurt. You could also include some in the strawberry mixture of these strawberry hand pies since ginger and lime are great together.
More Strawberry Recipes We Love:
- 1-½ cups (450 g) strawberries, hulled and quartered
- 1 inch (2-½cm) piece of fresh ginger, peeled and minced
- 1 cup (200 g) sugar
- 1 cup (250 ml) water
- Place the strawberries, ginger, sugar, and water in a medium-large pot. Bring to a rolling boil on high heat (which takes about 12-14 minutes) then reduce the heat to medium. As the mixture simmers it should be frothy with lively bubbles but not boiling over. Continue to simmer for 8-10 minutes.
- Remove the pan from the heat and set aside on a rack to cool for at least one hour. Strain out the solids with a fine mesh sieve.
- Funnel the syrup into a bottle, or pour it into a jar with a tight-fitting lid. Strawberry syrup will keep in the refrigerator for up to one month.
Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 6gProtein: 0g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.