Ginger Syrup


  • 100g fresh ginger
  • 4 cups of water
  • 1 cup sugar
  • Juice of 1 lemon
  • Zest of 1 lemon


  1. Grate ginger into a saucepan and add all other ingredients.
  2. Bring to the boil and then reduce heat.  Simmer for 30-40 minutes until slightly syrupy.
  3. Let cool and then strain through a fine sieve. Store syrup in the fridge for up to 2 weeks.
  4. You can use the reserved strained ginger in ice cream – delicious!