This all-natural pineapple ginger syrup is the quickest, easiest recipe you’ll find! With just three ingredients and about five minutes, you’ll have a sweet, tropical syrup that’s great in cocktails, mocktails, iced teas, or lemonade.
It’s also an integral ingredient in some fun Starbucks copycat recipes like the Pineapple Matcha Drink or the Guava Passionfruit Drink!
I have made a few variations of pineapple ginger syrup over the years, and they’ve usually involved starting with a fresh pineapple and some fresh ginger root.
While using whole, fresh ingredients will give great results when making syrups, it’s actually not necessary here!
This recipe uses canned and bottled juices and it tastes just as good as a cooked syrup made with fresh ingredients. And bonus – this one takes just a few minutes, while one made with fresh ginger needs to cook for quite a while to extract all of that wonderful flavor.
This recipe uses sugar, a canned, unsweetened pineapple juice (like the easy to find brand Dole), and bottled ginger juice from The Ginger People.
I found this ginger juice at Whole Foods and it takes all of the fuss out of using the flavor of fresh ginger in drinks! Simply shake the bottle, measure, and pour.
It’s very concentrated flavor, of course, so you just need a couple of tablespoons for this recipe. You can also use it directly in drinks like cocktails or even your morning smoothie.
How to make the syrup
Before opening your juices, shake them well. Combine the pineapple juice, ginger juice, and sugar in a mason jar with a lid.
Secure the lid and shake the jar for several seconds until the sugar has dissolved. That’s it!
I love how incredibly quick and easy this syrup is. Keep the ingredients stocked in your pantry and you can whip up a batch in a few minutes anytime you want to make a drink like pineapple ginger lemonade, Pineapple Matcha Drink, or my Pineapple Ginger Shandy mocktail.
If you only have fresh ginger
If you can’t find the ginger juice, you can make a more time consuming pineapple ginger syrup with fresh ginger.
This is the syrup recipe I used for a long time, and you’ll notice that it adds water to the equation. I did this in order to make the consistency and sweetness level more akin to that of simple syrup.
It also helps with cooking the syrup, because pineapple juice doesn’t tolerate prolonged heating very well. Although some of the water cooks off, this syrup is a little less sweet than my 5 minute version. Here’s what you’ll need:
- ¾ cup water
- ½ cup white sugar
- ½ cup pineapple juice
- ¼ cup fresh ginger root, peeled and chopped
Instructions if using fresh ginger
Peel and chop the ginger into small pieces. Next, combine the sugar and water in a small saucepan and heat over medium, stirring frequently, until all of the sugar has dissolved.
Add ginger and pineapple juice and bring the syrup to a boil. Once bubbling, reduce to a simmer and cook for about 10 minutes.
Remove the syrup from the heat and allow to cool for 30 minutes before straining.
Strain out the ginger and store in a covered jar in the refrigerator. This recipe should make about 1 cup of syrup. If you add an ounce of vodka or grain alcohol, the syrup will last at least 3 weeks.
Made this recipe? Tag me @moodymixologist in your posts on Pinterest or Instagram!
You might also enjoy:
5 Minute Pineapple Ginger Syrup
- ½ cup sugar
- ½ cup pineapple juice (I used Dole unsweetened)
- 2 tbsp ginger juice (I used The Ginger People)
- Combine all ingredients in a mason jar.
- Secure the lid on the jar and shake until the sugar dissolves.
- Store any leftovers in the refrigerator for up to two weeks.
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