Sweet Stuff Recipes

Recipe Box: Ginger Citrus Syrup

Amber Shehan January 16, 2014

Spicy, sweet, hot, and such a treat. Make this syrup in an afternoon and enjoy it for weeks to come!

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Sometimes, I get squirrely.

It usually hits me on the third day straight home from work, and even sooner if I’m left home alone with no one to talk to but the cat.

My particular brand of squirreliness means that I’ll be in the middle of doing something and be seized with an immediate desire to put things in jars and cover them with booze. Or I will suddenly realize that I have just enough random ingredients and honey to make a gallon of mead, or in this case, throw together a really tasty syrup.

It might mean that my laundry didn’t get done or that my sink is half-full of dishes, but why fight inspiration?  Not every experiment in the kitchen works (oh, cheese…) but this particular experiment turned out to be quite nice.  I hope you enjoy it!

This is all you need to make a delicious syrup!

Ginger Citrus Syrup Recipe

Like most of my recipes, this is quite easily modified!  I used what I had on hand, so if you have two lemons and no lime, or just oranges, or whatever, give it a try anyway!

  • Orange
  • Lemon
  • Lime
  • Thumb of Ginger
  • Sugar (measuring comes later)

First, zest the fruit.  I don’t have a zester, so I just use a thin, sharp paring knife to cut the peel away from the white inner pith, and then mince the peels.  Mince the ginger – no need to peel it in this recipe.

Juice the unpeeled fruit and set it aside. I put the mushy leftover fruit into a jar and covered it with white vinegar to make a citrus cleanser.

Measure the amount of juice, and pour it into a saucepan.  Double that measurement and add that amount of sugar to the pan. (1 cup of juice = 2 cups sugar)

Add the minced ginger and peels to the pan and stir.  Bring it to a boil over medium heat, and then simmer on low until peels begin to look translucent.

Remove the pan from the heat for about 10 minutes and strain.  Pour the syrup into a glass bottle, label it, and once cool, store it in the fridge.

Now…since we haven’t yet thrown anything away, I am loathe to toss these sugared peels.  They aren’t cut thick enough or simmered long enough to make candied peels, so what?

Another experiment!

I threw those peels and ginger into the dehydrator, and once they are dry, I’m ground them up and add dried peppers and salt to make a citrus spice blend!  

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Amber Shehan

Hi! I'm Amber Pixie, and this is my site. Enjoy the recipes, information, posts, and please feel free to message me if you have questions!


  1. Janet Garman on April 29, 2014 at 3:41 pm

    This is a great idea. I will be making some for our family. I think it would be a good sauce for chicken too. What do you think? How do you use it?

    • amberpixi on April 29, 2014 at 4:13 pm

      Hi, Janet! I think it would be nice with a spicy chicken, as a marinade! The syrup is so sweet that I only use a tiny bit at a time, generally over pancakes, in cocktails, or in plain yogurt. 😀

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  3. Heidi @ Pint Size Farm on September 5, 2014 at 11:56 am

    I can’t wait to see how the dried peels turn out!

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  7. Lisa M on October 1, 2015 at 10:39 pm

    I love this post on ginger citrus syrup! I’ve been on a Ginger kick lately and can’t wait to make some of this!

    Thanks for linking up with Green Thumb Thursday. This post is our featured post this week. Stop by the blog an grab a featured badge for your blog! We hope to see you again this week!

    • Amber Shehan on October 2, 2015 at 11:37 am

      Thank you, Lisa! 🙂 I’ve added the badge to the Ginger Citrus Syrup post. Thanks for choosing Pixie’s Pocket as a featured blog. Enjoy playing with ginger, I know I do!

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