Ginger Syrup Recipe (Video Tutorial) (2024)

FAQs

How long does homemade ginger syrup last? ›

How Long Does Homemade Ginger Syrup Last? Once made, homemade ginger syrup can be refrigerated for up to two weeks or frozen for up to two months.

Combine the ginger and water in a blender and blend for about a minute until the ginger is a pulp. Strain, pressing out as much liquid as you can. This is your ginger juice. For every cup of ginger juice, add 2 cups sugar.

Stem ginger in syrup, also called preserved ginger, is a wonderful ingredient. You can use it in sweet or savoury dishes and it keeps almost indefinitely in the fridge.

It is rare to have side effects from ginger. In high doses it may cause mild heartburn, diarrhea, and irritation of the mouth. You may be able to avoid some of the mild stomach side effects, such as belching, heartburn, or stomach upset, by taking ginger supplements in capsules or taking ginger with meals.

How Long Does Homemade Ginger Syrup Last? If kept covered in the fridge, ginger simple syrup should keep for up to two weeks, but may last a little bit longer than that. If it's no good, you'll notice little bits of mold.

Organic Ginger Juice | Ginger Juice | Turmeric Juice

Once opened, refrigerate and consume within three months.

The Many Health Benefits of Ginger

Not only is it well-known for its anti-nausea and digestive properties, but it's also an anti-inflammatory, antispasmodic, diaphoretic, a circulatory stimulant, and appetite stimulant (“Ginger,” n.d.).

Gingerols, the most abundant constituents of fresh ginger, are decreased when heated. However, the contents of their dehydrated/degraded derivatives, shogaols, and zingerone, are increased.

Here again, the temperature and time greatly affected the contents of gingerols and shogaols in the ginger. The higher the temperature was, the faster the decrease of gingerols and the faster the increase of shogaols were observed.

Can I drink ginger water without boiling it? ›

You can serve it chilled if you prefer a cold drink. Here's how to make a large batch of ginger water: Add 2 tablespoons of peeled and thinly sliced ginger root and 4 cups of water to a medium-sized pot. Bring the water to a boil for at least 10 minutes.

Freezing the ginger makes it much easier to peel, and also breaks down the cell structure and helps to tenderise it.

The preserve, unopened, should keep for well over a year. Once opened, keep refrigerated and it should be fine for a long time as long as the contents are not contaminated . The remaining ginger water can be turned into simple ginger syrup or double strength syrup.

Whole Ginger: To extend its shelf life even longer, wrap unpeeled ginger tightly with plastic wrap and store in a freezer safe resealable plastic bag or airtight container. Be sure to label the bag or container with the contents and date.

Health Benefits of Ginger

Gingerol, a natural component of ginger root, benefits gastrointestinal motility ― the rate at which food exits the stomach and continues along the digestive process. Eating ginger encourages efficient digestion, so food doesn't linger as long in the gut. Nausea relief.

Preparation. Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.

Honey Ginger Water The main sign our body gives us when we have the flu is a sore throat. At this point, scrape some ginger and put it in a pan of boiling water. When it boils, add honey to it and squeeze half a lemon and you are good to go. This is beneficial for both sore throats and coughs.