Recipe Index

Cocktails | Ginger Lemon Syrup

Posted on April 5, 2013

This syrup is used in the Ginger Lemon Drop Martini.

Yield: about 1 1/2 cups



1 whole ginger root, peeled and cubed into 1-inch chunks

zest from 1 lemon

juice from 1 lemon

2 cups water

1 cup sugar



In a saucepan, bring ginger, lemon zest, lemon juice, water, and sugar to a boil. Boil until sugar is dissolved, then simmer for 30 minutes. Remove from heat and let cool completely. Pour the syrup through a strainer. Chill.

Syrup can be refrigerated in a glass jar for up to 1 month. Also may be frozen.


(Recipe by Brenda.)