Ginger-Lime Syrup
This is one of the recipes that I’ve been developing with a friend of mine for a new project. I’m going to make the big announcement in about a week and a half. It’s pretty exciting stuff! This syrup has a lot of uses, and I can’t wait to show them off! It’s sweet, spicy and a bit sour, and totally rocks!
Ginger-Lime Syrup
The Domestic Mixologist
3 cups water
1 lime, washed and sliced into 1/4″ thick rounds
4 inch piece of ginger
1 1/4 cups sugar
Storage vessel of choice (make sure it has a tight-fitting lid)
Fine mesh strainer
Peel the ginger – we like to use the back of a spoon to remove the papery skin. Slice the ginger into quarter-inch coins. You should have about 3/4 cup total.
In a small saucepan, combine water, lime and ginger. Bring to a soft boil, reduce heat, and simmer for 20 minutes, stirring occasionally. Strain out the ginger and lime and return the liquid to the saucepan (you should have about 2 1/2 cups). Add sugar and stir until it fully dissolves. Let cool to room temperature. Pour into airtight container. Store in the refrigerator.
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
5 Comments
Laura
YUM.
Jaimie
Any idea how long this will be good for in an air tight container in the fridge?
Ashley
I’m not sure what the FDA would have to say about this, but in my opinion, if you don’t use it all up right away, it should keep for several weeks in the fridge. Sugar is a natural preservative. Just make sure to look for any signs of mold if it’s been sitting in there for a while.
Sharon
Can you make this with stevia, as I am a dietetic?
Ashley
I haven’t played around much with stevia, but I’d assume it would work. You may need to scale down the amount you use though, since stevia (and monkfruit and other similar sweeteners) tend to be sweeter than standard sugar.