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Yuzu, lemongrass and ginger syrup

Yuzu, lemongrass and ginger syrup

Using the juice of the Asian citrus fruit yuzu, this Japanese-influenced syrup makes a wonderfully refreshing cocktail when added to vodka and tonic. It’s equally delicious simply added to iced soda or tonic water.

Makes about 500ml.

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  • Makes1
  • CourseDrink
  • Prepare5 mins
  • Cook45 mins
  • Total time50 mins
  • Pluscooling

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  • 500g caster sugar
  • 4 lemongrass stalks
  • 100g fresh root ginger, cut into matchsticks
  • 2 x 60ml bottles Cooks' Ingredients Yuzu Juice


  1. Tip the sugar into a medium saucepan with 350ml water. Lay the lemongrass on a chopping board; flatten with the flat side of a long knife. Roughly chop the lemongrass and add to the pan with the ginger.

  2. Set the pan over a low heat to dissolve the sugar. With the heat very low (the syrup should only just bubble), cook for 20 minutes to infuse.

  3. Increase the heat and simmer until the syrup has reduced by a third (about 15 minutes). Add the yuzu juice and simmer for 5 minutes to further reduce the syrup. Remove from the heat and leave to stand for 1 hour before straining into small sterilised bottles.

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