Ingwersirup mit Zitrone und Holunder

Ginger syrup with lemon and elderberry

The mixture of fresh lemon and the spicy, fresh ginger syrup is just great! This ginger syrup is not only super tasty and healthy, but is also perfect for drinks and to refine desserts.


  • 300 g ginger, alternatively organic ginger concentrate 
  • 1 lemon
  • 250 g sugar
  • 500 ml still water

Here's how:

First, peel the ginger and cut it into small pieces. If you don't want your ginger syrup to be quite as spicy, you can use only half the amount of ginger. This can be put into the blender on a high setting for about 10 seconds. Now the sugar, water and lemon juice can be put into a pot with the crushed ginger. If desired, some of the lemon zest can also be added to the ginger syrup. 

For those who like to experiment: rosemary or mint can also be used for an unusual aroma. Our favorite: elderberry! 

Now bring everything to a boil, then stir occasionally on low for about 25 to 30 minutes. Now you can either decant the mixture or let it cool down to room temperature in the pot. Finally, the ginger syrup can be filtered through a fine sieve and bottled in the final bottle. The amount will yield approximately 500 to 750 ml. If kept refrigerated, the ginger syrup will keep for a good two weeks. Then store in the refrigerator and enjoy delicious drinks with the ginger syrup!


Our Tip:

If you have a Thermomix, you save so thereby the constant stirring. Otherwise, just cook in a pot. 

If it should go faster or you have no ginger at home - no problem! Just use the pure ginger concentrate from Ben's Ginger Shop. Take a smaller amount of water and replace it with the organic ginger concentrate. 

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