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A bowl of homemade crystallized ginger slices coated in sugar, placed on a white marble surface.

Homemade Crystallized Ginger

This homemade crystallized ginger recipe is a simple and delicious way to enjoy the sweet and spicy flavors of ginger. Perfect for snacking, baking, or adding to tea, this step-by-step guide ensures chewy, sugar-coated ginger with the perfect balance of spice and sweetness.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Course Dessert, Snack
Cuisine American
Servings 2 cups of crystallized ginger
Calories 50 kcal

Ingredients
  

Main Ingredients:

  • 1 lb fresh ginger root
  • 2 cups granulated sugar (for syrup)
  • ½ cup reserved ginger cooking water
  • ½ cup granulated sugar (for coating)

Optional Ingredients for Flavor Variations:

  • 1 tablespoon honey (for a natural sweetener option)
  • 1 teaspoon lemon juice (for a citrusy twist)
  • ½ teaspoon cinnamon or cloves (for extra warmth)

Instructions
 

Step 1: Prepare the Ginger

  • Peel the ginger using a spoon, vegetable peeler, or knife.
  • Slice it into thin, even pieces (about ⅛ to ¼ inch thick) for uniform cooking.

Step 2: Boil the Ginger

  • Place the sliced ginger in a saucepan and cover with water.
  • Bring to a boil and simmer for 30–40 minutes, until the ginger becomes tender.
  • Drain the ginger, reserving ½ cup of the cooking water for the syrup.

Step 3: Make the Sugar Syrup

  • In the same saucepan, combine 1 cup of sugar with the reserved ½ cup of cooking water.
  • Stir over medium heat until the sugar dissolves and the mixture starts to bubble.

Step 4: Cook the Ginger in Syrup

  • Add the drained ginger slices to the sugar syrup.
  • Simmer on low heat for 15–20 minutes, stirring occasionally, until the ginger is translucent and most of the liquid has evaporated.

Step 5: Dry and Coat the Ginger

  • Use a slotted spoon to transfer the ginger to a wire rack or parchment paper, spreading the pieces out.
  • Let them dry for 1–2 hours, until slightly sticky but no longer wet.
  • Toss the ginger in ½ cup of granulated sugar to coat each piece evenly.

Step 6: Store and Enjoy

  • Once completely dry, store the crystallized ginger in an airtight container at room temperature.
  • It stays fresh for up to 3 months and can be used in baking, tea, or eaten as a snack!

Notes

  • Sugar-Free Version: Use erythritol, monk fruit, or allulose instead of sugar.
  • Extra Chewy Version: Slice ginger thicker (¼ inch) and reduce drying time.
  • Lemon-Ginger Twist: Add lemon zest and juice to the syrup.
Keyword Crystallized ginger, Ginger recipe, Homemade crystallized ginger