Ginger and Lemongrass Syrup

Ginger Lemongrass Syrup

It’s not exactly groundbreaking, but here’s the lovechild of my two favorite syrups: ginger and lemongrass.  The condiment shelves in my fridge are generally stuffed to the gills, and so I’m considering the consolidation of two bottles into one to be a step in the right direction.   I’m not sure why I didn’t take the leap years ago.

The syrup is surprisingly versatile… drizzle some into your tea, lemonade, or use it in place of simple syrup in your favorite cocktail to give it some Asian flair (a ginger lemongrass mojito sounds pretty fab).  It can also provide a base for one heck of a  fantastic mocktail.  Recipe is coming soon, but here’s a sneak peek.

Drink with Ginger Lemongrass Syrup


Ginger and Lemongrass Syrup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 1 hour


* 1/2 cup peeled and diced ginger
* 1/2 cup thinly sliced lemongrass (bottom part of the stalks only- remove the woody top section)
* 2 cups sugar
* 1-1/4 cup water


Combine the ginger, lemongrass, sugar and water in a small saucepan. Stir to combine and then bring the mixture to a boil. Reduce heat to medium-low and simmer for about 15 minutes to let the mixture reduce a bit. Remove from heat and let cool for about half an hour.

Strain the mixture into a bottle or jar. Use immediately or refrigerate for future use. Will keep for several weeks in the refrigerator.

    Pin It

2 Responses to “Ginger and Lemongrass Syrup”

  1. #
    kenton @ Lemon & Olives — October 30, 2013 at 8:37 am

    This recipe blew my mind. I love lemongrass! I normally have it in soups, never though to have it this way. I’ll be giving this a go soon!


  2. #
    Nancy Pease — June 29, 2014 at 2:06 am

    I live on both sides of the country and couldn’t find my lemongrass syrup recipe in San Francisco so pulled yours off the web. It is similar to yours and I sort of figured it out years ago.
    Anyway what I love to use it for is for a watermelon granita (sp?). Basically watermelon juice with a shot of the syrup to taste and served over chopped ice. My farmer neighbor on Cape Cod thought it would be better with vodka, so I sent him home with a bottle. I can’t get lemongrass to grow big enough on the east coast before frost hits it, so that and ginger have to head east in watermelon season there. Fortunately ginger and lemongrass and watermelon are plentiful in the local farmers’ market. so thanks, Nancy P.


Leave a Comment