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RECIPE: Ginger lemon syrup

Updated: Jun 19, 2020

This recipe makes a big mason jar amount of syrup. If you'd like to make more, double or triple the recipe. Can store in fridge for up to one week.

1/2 litre water

2 x 2-inch fresh ginger root

2 lemons

1-2 tbsp raw honey

rock salt

cayenne pepper


Pour the water into a medium-size pot and place on high heat. Slice the fresh anti-inflammatory ginger root and add to the water. Once the water begins to boil, lower the heat to a simmer. Then squeeze the juice of two vitamin C-rich lemons into the ginger water. Continue to simmer for 10 minutes to allow the ginger to infuse. Remove the heat and let cool down until lukewarm. This is when we add the raw honey. NB: Never boil or heat honey to high temperatures as it will lose all the enzymes and nutrients that give it those highly sought after medicinal benefits! The lukewarm temperature is still warm enough to allow the honey to dissolve in the mixture. All three ingredients ginger, lemon and honey contain vital antioxidants to help boost the immune system. Once the honey has been added, pour into a jar and allow to infuse overnight in the fridge to deepen the flavours. This syrup, as is, tastes fantastic poured over ice cream. Otherwise, use like cordial, and pour a small amount in a glass, topping with celery juice or cold water for a refreshing drink. If you're after something stronger, why not create a lemon ginger margarita! Generously rub a wedge of fresh lime around the rim of your glass. Combine salt and cayenne pepper and then turn the glass upside down in this mixture to coat the rim. Add ice cubes, a shot of tequila and syrup, complete with a squeeze of lime for the ultimate beach beverage.

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