Since I made this low carb ginger syrup for the sugar free Moscow Mules recipe I posted a couple of weeks ago, I have used it in so many delicious ways that I thought it deserved its own post!
This ginger syrup isn’t just delicious and versatile, it’s also good for you. Ginger has potent anti-inflammatory properties and also boosts the immune system – vital during cold and flu season especially! This syrup has a super concentrated ginger flavor and with that comes all of those health benefits as well!
Sounds like a win/win to me!
Even if you don’t use this low carb ginger syrup to make the moscow mules, or any of the other suggestions in this post – you simply have to try it in some hot or iced tea! I have been putting a couple of tablespoons of this syrup in my nightly chai tea or pumpkin spice tea and I’m absolutely ADDICTED to it.
It adds sweetness and a gingery punch that makes it so much tastier than when I drink my tea plain!
You can use this syrup in place of minced ginger to add intense ginger flavor to soups and curries too! And because it’s super concentrated and already strained, you will get even more ginger flavor but without those woody ginger bits in your broth!
Finally, you can use this low carb ginger syrup as an extract in cakes, breads, cookies and even frostings to bring a punch of ginger to almost any baked good or dessert.
I’ve already jotted down some concepts to try out next time I feel like baking – and don’t worry, I’ll share the delicious results with you as soon as I perfect them!
Even though this is a simple recipe – it’s incredibly versatile and if you’re a fan of ginger like I am, I know that you’ll find TONS of ways to use it in your kitchen!
Just be sure to let us know what you come up with so we can try it too!
Low Carb Ginger Syrup – Sugar Free
- Yield: 1.5 cups 1x
Description
This low carb ginger syrup is so versatile that you can use it to flavor cocktails, tea, soups, curries, and even baked goods! Keto, Atkins and Paleo friendly.
Ingredients
- 1/2 cup thinly sliced, peeled ginger
- 2 cups water
- 1/3 cup granulated sugar substitute (I used Swerve)
Instructions
- Combine the ginger, water and sweetener in a small saucepan.
- Bring to a boil over high heat. Lower the heat to medium and simmer for 10 minutes.
- Cool for 1 hour, then strain and store in a clean jar in the fridge for up to 2 weeks.
Notes
Approx. nutrition info per 2 Tbsp: 3 calories, 0g fat, .5g net carbs, 0g protein
- Category: Low Carb Ginger Syrup
- Cuisine: Any
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Calvin says
Unique taste and nice flavour to it. Natural and has ginger properties.
Christina says
I’ve been looking for bottles like the one you’re using. Where do you get them? Thanks!
Mellissa Sevigny says
It’s been a few years but I think I got them at Target!
Richard Dietzel says
I grated the ginger to create more surface area and since it was going to be strained I tossed in the ginger bark I had trimmed off I usually toss those bits into leftover pickle juice and the keep radishes and the like in the juice or into less expensive gin or vodka to flavor it before straining. I will probably use less Stevia the next time but it’s a lovely start.
Valeria says
1/2 cup of fresh ginger root is 48g mass on a scale, according to USDA nutrient database.
Valeria says
Thank you for this recipe. I was planning to make something like this as I’m trying to heal myself with anti-iflammatory foods since my Drs. don’t know what is wrong with me. I wanted to make golden milk and tea, but my meds might interact badly with Awesome Turmeric ( as In a deadly way, I’m now mad I’m on this med cause the turmeric would have had many fewer side effects!) Anyway, I’m left with Ginger, so I want to use it in as many ways as I can. I think I’ll make a huge batch and freeze some into icecubes for hot tea ( I have, as the Japanese say, a cat’s tongue so hot drink are hard for me ) I’ll boils the water and let the cube melt and make warm tea. and I’ll keep the syrup in the fridge for mixing with tonic water for a cool drink. I don’t like many sweet meals but maybe I can try it in some asian inspired dishes. I want to maybe try the syrup to make candied ginger for those time my meds give me heartburn, or if I just want a sweet flavored treat. If I can make the candied ginger I might go farther and coat it in cocoa bark. but I’m getting ahead of myself. Time to go shopping. My local Asian food store has the most beautiful ginger for the best price. I’m gonna make her happy today by buying a bunch! Happy Thursday!
Lisa says
I make a similiar syrup but I use 1/2 pound of ginger! My favorite use is a GinGin martini. One oz. Ginger simple syrup, one oz fresh lime juice, two oz gin. Shake well. Moisten the rim of a martini glass with the ginger syrup, then dip in sugar. Stain gin mix into the glass. Garnish with candied ginger (from the ginger slices you used to make the syrup-deelish!)
Bonnie says
Have you tried freezing this and if so, how did the texture turn out when defrosted?
Mellissa Sevigny says
I haven’t no, but in theory it should work the same!
Tanya says
I made this and follow directions exactly, but mine did not turn out the same color as yours. It was very milky. Did I do something incorrect? Tasted ok though.
M says
Mine was also very milky looking.
Helena Angelina says
I’m loving this! Iced Tea, here I come!
Robin says
I made this last night. I’m wondering if I can use the left over ginger for anything else? Eager to use the syrup. Thank you!
MojoMama says
Yes, you can! Goggle David Lebovitz Ginger Syrup (it is on his blog). He has several suggestions but if you read through the comments at the bottom there are a TON more ideas for the leftover ginger. He also says you don’t need to peel if you clean the skin. Hope that helps!
Gloria L. says
Thank you. I was about to ask, why peel the ginger if you’re going to strain it? That was for cleanliness, I guess, since ginger gets handled by others before I buy it.
Lisa says
I take the ginger slices, drain them well until they are mostly dry (at least 4 hours), then shake in a ziplock bag with sugar. Place the slices on a sheet of parchment or a drying rack and let dry overnight. Store in the refrigerator in a ziplock bag. I eat it like candy, my mom uses it daily for nausea, use in cooking or as garnish.
Lisa says
I forgot to mention that I simmer the ginger for much longer if I am planning to Candy the ginger. It need to simmer almost an hour or so, and make sure to slice the ginger across the grain. Otherwise the slices are stringy
Malone says
Hi Lisa
Interesting! Do you peel the ginger?
Thanks.