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    Home » Syrups and Extracts

    Pineapple Ginger Syrup (for cocktails and drinks)

    Published: Jun 16, 2021 · Modified: May 25, 2023 by Milk and Pop · Leave a Comment · This post may contain affiliate links

    Jump to Recipe Jump to Video

    Pineapple Ginger Syrup is a quick sweet simple syrup made with natural ingredients, easy to make and great for adding tropical spiciness to cocktails and iced drinks.

    Hand closing bottle of syrup.
    Jump to:
    • 🍍Ingredients and substitutes
    • 🥄How to make it
    • 🍶Expert Tips
    • 🙋🏻‍♀️Question you might have
    • 🫙Storing
    • 🥂Recipes to use this simple syrup
    • 📖 Recipe

    🍍Ingredients and substitutes

    Pineapple juice. Use 100% pineapple juice. You can use bottled or fresh, but I found that bottle keeps for a longer time in the fridge.

    Ginger root. Use fresh ginger root for the best flavor. No need to peel it, but wash it thoroughly before using.

    You can substitute for ginger powder, but fresh ginger gives a better, stronger taste. Ginger juice is also a good substitute, but it might be harder to find.

    Unpeeled ginger root.

    Sugar. Use granulate or caster white sugar for this recipe. It can be done with brown sugar, but it will change taste a bit because of the molasses addition.

    🥄How to make it

    As I said in the beginning, this is a thin simple syrup for drinks. This is not a thick pancake syrup.

    Let's see how this syrup is made using fresh ginger root.

    Mixing the ingredients of this simple syrup.

    Mix sugar, ginger and pineapple juice and bring it to a boil.

    Straining the syrup.

    Using a sieve, strain the syrup to remove ginger root, storing it in a jar or recipient with lid after cooled.

    You can bring the ingredients to a boil using a stovetop, or boil in the microwave, like I do in my Earl Grey syrup. When using the microwave, it can take from 2 to 3 minutes for this mixture to boil.

    If you're using ginger root, you need to bring the ingredients to a boil and let it rest for 20 minutes before straining.

    If using ginger juice, you don't need to bring it to a boil: just heat it, like I do when making my simple syrup, to make the sugar to dissolve faster. No need to strain also, as you'll be using only juice and sugar.

    Pineapple ginger syrup cooling.

    This recipe makes about 1 cup of syrup, and can easily be doubled.

    🍶Expert Tips

    • Shake well pineapple juice before measuring it, if using bottled.
    • You don't need to peel the ginger root for this recipe to work: just remember to clean it well before using, to remove any dirt from the peel.
    • If using ginger powder, choose a brand you trust, so you don't get a "funny" ginger taste.

    🙋🏻‍♀️Question you might have

    Is pineapple ginger syrup sweet?

    Yes, pineapple ginger syrup is a sweet syrup, made to be used for sweetening and adding flavor to cocktails and drinks.

    What does pineapple ginger syrup taste like?

    This pineapple ginger syrup has a more prominent pineapple taste. It’s sweet, tropical and spicy.

    Can I make it sugar-free?

    Yes! Substitute sugar for your favorite sweetener. I’ve tried it with erythritol and monk sugar sweetener, and got great results with both! For these 2 substitutions, use the same amount you would use of sugar.

    🫙Storing

    Simple syrups usually keep well for 3 weeks to a month if stored correctly. Store it in an airtight bottle or jar, and keep it inside the fridge.

    🥂Recipes to use this simple syrup

    Use this syrup to sweeten drinks. My favorite suggestions for using this syrup are:

    Iced Pineapple Matcha Drink: This Starbucks inspired drink is perfect for all matcha lovers.

    Iced Guava Passionfruit: If you like tropical flavors, you should definitely try this one!

    Syrup pouring into a glass cup with ice.

    📖 Recipe

    Pineapple ginger syrup in a bottle.

    Pineapple Ginger Syrup

    Milk and Pop
    Pineapple Ginger Syrup is a quick sweet simple syrup made with natural ingredients, easy to make and great for adding tropical spiciness to cocktails and iced drinks.
    5 from 4 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 2 minutes mins
    Cook Time 3 minutes mins
    Additional Time 20 minutes mins
    Total Time 25 minutes mins
    Course Syrups and Extracts
    Cuisine American
    Servings 21 tablespoons
    Calories 25 kcal
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    Equipment

    • 1 Jar or bottle with lid

    Ingredients
     
     

    • 1 cup pineapple juice
    • ¼ cup ginger cubed
    • ½ cup sugar

    Instructions
     

    • Chop fresh ginger root into cubes.
    • Mix pineapple juice, ginger and sugar.
    • In a saucepan, or in a microwave-safe container, bring the ingredients to a boil.
    • After boiling, remove from heat and mix for sugar to fully dissolve.
    • Let it cool for at least 20 minutes. That will make sure the syrup gets enough ginger flavor when using fresh ginger root.
    • Strain the syrup to remove ginger root.
    • Store it in a jar or recipient with an airtight lid after cooled. Keep it refrigerated.

    Video

    Notes

    Substitutions:
    Sugar: Brown sugar, add the same amount. Erythritol or monk sugar (sugar-free options), add only ⅓ cup.
    Ginger: Ginger powder, add only ½ tbsp. Ginger juice, add ½ cup.
    Tips:
    Shake well pineapple juice before measuring it, if using bottled.
    You don't need to peel the ginger root, but wash it well.
    If using ginger juice, you don't need to bring it to a boil: just heat so the sugar dissolves faster. No need to strain also, as you'll be using only juice and sugar.

    Nutrition

    Serving: 1tablespoonCalories: 25kcalCarbohydrates: 6gProtein: 0.1gFat: 0.04gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 0.4mgPotassium: 19mgFiber: 0.05gSugar: 6gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 0.04mg
    Tried this recipe?Let us know how it was!

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    Hello! I'm Tatiana, self-taught baker, coffee lover and food photographer. Here at Milk and Pop, I'll share with you my favorite bread, baking and breakfast recipes.

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