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    Home » Recipes » Condiment, Sauce, and Spice Blend Recipes

    Ginger-Lime Syrup

    Modified: Mar 8, 2024 · Published: Jan 3, 2013 by Ashley

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    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
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    Ginger-Lime Syrup

    Ginger-Lime Syrup

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Category: Condiments
    • Method: Stovetop
    • Cuisine: American
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    Ingredients

    Units Scale
    • 3 cups water
    • 1 lime, washed and sliced into ¼″ thick rounds
    • 4 inch piece of ginger
    • 1 ¼ cups sugar
    • Storage vessel of choice (make sure it has a tight-fitting lid)

    Instructions

    1. 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 ¾ cup total.
    2. In a small saucepan, combine water, lime and ginger. Bring to a soft boil, reduce heat, and simmer for 20 minutes, stirring occasionally.
    3. Strain out the ginger and lime and return the liquid to the saucepan (you should have about 2 ½ cups). Add sugar and stir until it fully dissolves. Let cool to room temperature.
    4. Pour into airtight container. Store in the refrigerator.

    Notes

    Recipe from The Domestic Mixologist.

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    Reader Interactions

    Comments

    1. Laura

      January 13, 2013 at 12:37 am

      YUM.

      Reply
    2. Jaimie

      January 20, 2013 at 4:48 pm

      Any idea how long this will be good for in an air tight container in the fridge?

      Reply
    3. Ashley

      January 20, 2013 at 11:07 pm

      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.

      Reply
    4. Sharon

      February 15, 2018 at 6:31 pm

      Can you make this with stevia, as I am a dietetic?

      Reply
      • Ashley

        February 15, 2018 at 10:57 pm

        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.

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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