ZingBing Simple Syrup

ZingBing Simple Syrup

ZingBing Simple Syrup is a sharp, fruit-driven simple syrup that leads with the clean bite of fresh ginger before rounding into the deep, tart sweetness of cherry. It’s built for contrast—bright, slightly punchy, and structured enough to cut through richer flavors without getting lost. The ginger keeps it lifted; the cherry gives it body.

Use it anywhere you want sweetness with edge: stirred into bourbon or rye for a darker, spiced profile, shaken into citrus-forward cocktails for added depth, or brushed into desserts where a little acidity keeps things from going flat.

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Category: THIRST

Cuisine: Global

Course: Drinks

Keyword: Cherry, Ginger, Simple Syrup

Prep: 30

Cook: 30

Cooling Time: 4 15

Total: 5 15

Servings: servings

Calories: 145kcal

Author: TastyDaddy

Equipment

Ingredients

3 cups water (filtered)
3 cups granulated sugar
¼ cup ginger (peeled, freshly-grated)
3 cups Bing cherries (pitted, coarsely-chopped)

Instructions

Infusion Ingredient Prep

Wash ginger root and cherries (if using fresh) thoroughly.
Run the edge of a spoon along the ginger root to loosen and peel the skin, discarding, and rinse the root. Dry with paper towel.
Grate about ¼ cup (4 tbsp) of ginger.
If you are using fresh cherries, remove cherry pits. Skip to next step if using frozen.
Coarsely chop cherries until you have approximately 3 cups of cherries.

Syrup Prep

Pour 3 cups of granulated white sugar into 6-cup stockpot.
Pour ¼ cup (4 tbsp) grated ginger on top of sugar and muddle ginger into sugar to infuse the flavor into it.
Once ginger is integrated with the sugar, add 3 cups of chopped cherries onto sugar and muddle into sugar until sugar is stained with cherry juice completely.
Add 3 cups filtered water onto muddled sugar and stir to combine.

TIP: Instead of muddling, you can combine the water, ginger, and cherries into a blender until well blended and pour into the stockpot over sugar; however, I have found that muddling/infusing the flavors into the sugar creates a better flavor.

Cooking

Bring ingredients to a boil in the stockpot until sugar is completely dissolved.
Reduce heat to a medium simmer and let ingredients steep for at least 30 minutes.
Remove stockpot from heat and let cool for at least 15 minutes.

Straining

Place mesh strainer over large pot or bowl (deeper than the depth of the strainer so that the liquid clears the bottom of the strainer).
Slowly pour contents of simmered liquid into strainer. Using muddler, gently press as much liquid from the contents of the strainer as possible (without damaging your strainer from the pressure).

Storing

Pour syrup into glass swing-top bottle (or jar if you don't have a bottle) and store at least 4 hours in the fridge to cool. Overnight cooling is even better.

Nutrition