Keep this incredible Make-Ahead Ginger Lime Syrup stashed in the fridge for Moscow Mules (recipe included) and mocktails! Infused ginger and fresh lime juice make the best combo for this refreshing Summer beverage starter!
What are the ingredients in this Make-Ahead Ginger Lime Syrup?
The ingredients in this homemade syrup could not be any easier – no surprises here! Just a four ingredient combination of limes, ginger root, white sugar, and water.
To make a beverage with the Ginger Lime Syrup, you’ll also need some soda water, ice, mint, some fresh lime wedges or wheels, and some vodka for an alcoholic drink.
Equipment you’ll need to make this Ginger Lime Syrup:
Here are my recommendations on equipment and tools you’ll need to make this recipe and the drink:
- cutting board – Since we’re slicing up the ginger root, you’ll need a sharp knife (I prefer my Misen Chef’s Knife (affiliate link!)) and a cutting board. This Greener Chef XL Bamboo Cutting Board (affiliate link!) is my sturdy go-to cutting board for nearly everything!
- citrus juicer – While you could definitely juice the limes with your hands, using a hand juice makes it way easier and more efficient. I love my OXO Citrus Squeezer (affiliate link!)!
- something for storage – After you make the syrup, you’ll need a large jar or bottle to keep it in! I used one of these large Pint and Half Wide Mouth Mason Jars (affiliate link!).
- small saucepan – Any stovetop safe small saucepan will work for simmering the ginger with the water and sugar.
- for the drink – You don’t need any special equipment to make the Moscow Mule, just the ability measure or weigh out the syrup and alcohol. You can use a shot glass or even a kitchen scale (affiliate link!) to get this part done. Otherwise, any glass you want to drink out of will do!
How do you make this Ginger Lime Syrup?
You might be surprised how simple this is to make at home! Start by preparing the ginger root and the lime juice. You don’t even need to peel the ginger – just slice it thinly to expose more surface area.
Next, juice your limes into a small bowl or measuring cup. You should get around 1/2 cup or so of juice. Set that aside and then measure out the water and sugar into your saucepan.
Set the saucepan over medium heat and add the ginger as well. Stir slowly as it warms until the sugar is completely dissolved. Let it come to a low simmer, and then reduce the heat slightly.
Allow the mixture to simmer on low for 15 minutes, stirring occasionally if you’d like, then remove from the heat to cool with the ginger. This step helps even more flavor infuse into the syrup from the ginger root.
Finally, strain the ginger once the syrup is completely cooled. For the best strain, use a fine mesh strainer lined with cheesecloth (as pictured), though just a mesh strainer will do as well. Stir in the lime juice, straining that as well if there’s any pulp you need to remove.
And that’s it! You can use the syrup for cocktails or mocktails right away as long as it’s fairly cooled down. Otherwise, it will last in the fridge for up to 2 weeks, to be used for drinks anytime you need it!
Best tips for making this homemade syrup:
Here are my best tips for making this ginger lime syrup at home in your own kitchen:
- Let the ginger syrup mixture cool completely after simmering for 15 minutes, before straining. This helps the most ginger flavor infuse into the syrup.
- Do not let the mixture boil vigorously, or it will reduce as the water evaporates away. This will make a thicker syrup that’s more likely to crystallize. Keep it at a low simmer!
- Slice the ginger very thinly to expose more surface area. The more surface area you expose, the more flavor can infuse into the syrup.
How to make a Moscow Mule with this syrup:
In my opinion, the best use of this homemade Ginger Lime Syrup is to make a Moscow Mule. Here’s how to do it:
- Fill a copper mug or short cocktail glass over half full with ice cubes.
- Add a lime wheel and two medium sprigs of fresh mint, bashed a little on your palm to help release the oils and fragrance.
- Add the ginger lime syrup and the vodka.
- Stir gently with a long handled spoon, top with soda water, and stir again.
- Garnish with a lime wheel and fresh sprig of mint.
How to make a delicious mocktail with this syrup:
Follow the exact same recipe as above, but skip the vodka! Add a little extra mint as well for a super refreshing beverage. Feel free to change up the size of the glass and syrup ratio if you’d like!
Yes, homemade syrups are freezer-friendly. I recommend freezing in small portions using 1-Cup Souper Cubes Trays (affiliate link!) (or the 1/2 cup size). For best quality, use frozen syrups within one year of freezing.
How to store this Make-Ahead Ginger Lime Syrup:
Store the syrup in a sterilized bottle or jar in the refrigerator for up to 2 weeks.
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Make-Ahead Ginger Lime Syrup
Keep this incredible Make-Ahead Ginger Lime Syrup stashed in the fridge for Moscow Mules (recipe included) and mocktails! Infused ginger and fresh lime juice make the best combo for this refreshing Summer beverage starter!
- Total Time30 minutes
- Yield2 1/2 cups 1x
Ingredients
For the Ginger Lime Syrup:
- 2 cups granulated sugar
- 1 cup water
- 4 ounces fresh ginger root, thinly sliced (not peeled)
- juice of 3 limes
For a Moscow Mule or mocktail:
- 3 x 0.75 ounce shots Ginger Lime Syrup (the smaller end of a jigger)
- 1 x 0.75 ounce shot vodka (optional)
- fresh lime slices or rounds
- fresh mint sprigs
- ice cubes
- chilled soda water
Instructions
To make the Ginger Lime Syrup:
- Simmer the ginger: Combine the sugar (2 cups), water (1 cup) and sliced ginger (4 ounces, thinly sliced) in a medium saucepan. Set over a medium heat and bring to a simmer, stirring until all the sugar is dissolved. Allow to simmer on low for 15 minutes, then remove from the heat to cool with the ginger further infusing the syrup.
- Strain & add lime: Strain the ginger when the syrup is completely cooled. For the best strain, use a fine mesh strainer lined with cheesecloth, though just a mesh strainer will do as well. Stir in the lime juice (from 3 limes), straining as well if necessary.
- Serve & store: Use the syrup for cocktails (Moscow Mule instructions below) and refreshing mocktails (omit the alcohol in the Moscow Mule recipe). Store in a sterilized bottle or jar in the refrigerator for up to 2 weeks.
To make a Moscow Mule:
- Prepare the copper mug: Fill a copper mug or short cocktail glass over half full with ice cubes. Add a lime wheel and two medium sprigs of fresh mint, bashed a little on your palm to help release the oils and fragrance.
- Mix the drink: Add the syrup (3 x 0.75 ounce shots) and the vodka (1 x 0.75 ounce shot). Stir gently with a long handled spoon, top up with soda water, and stir again. Garnish with a lime wheel and fresh sprig of mint.
Notes
The syrup measurements for the Moscow Mule are to fill an average sized copper mug. If you don’t have one on hand, taste and add either more syrup, soda water or vodka to make the perfect drink to fit your glass!
- Prep Time: 5 minutes plus cooling
- Cook Time: 15 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: English-inspired
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Recipe developed by Rachel Phipps.
