Ginger Lemon Syrup

5 from 3 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people


  • 300 g Fresh ginger
  • 5 Pc. Lemon fresh
  • 700 ml Water
  • 200 g Honey


  • Wash ginger (organic if possible) and cut into thin slices unpeeled, wash lemons (organic if possible) and peel off only the outer yellow peel with a vegetable peeler (it is full of essential oils). Add the water to the ginger slices and lemon peel and bring to the boil briefly and then simmer on a low flame for about 20 minutes. After this time, pour off the brew through a fine sieve and let it cool down.
  • Squeeze the peeled lemons and mix with the honey. Then mix with the cooled ginger stock, pour into a hot rinsed bottle and place in the refrigerator. Lasts about 3 weeks.
  • This time I cooked half a turmeric root and added the juice of an orange, this explains the color.
  • I drink a shot glass of ginger syrup every morning or pour it into the tea, but it should not be more than 60 ° C warm.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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