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Ginger Infused Water

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Homemade ginger infused water is so simple to create and can be used as a base ingredient for a number of ginger flavored drinks.

Kim and I started making ginger infused water about 7 years ago, when we were living in Florida. At the time, I used it as a base for ginger soda or ginger ale. Which, is really simple to do.

I’ll go over how to use this recipe to create a homemade soda in the tips section below.

In the meantime, let’s focus on creating this simple infused water. All you need are 2 ingredients and a few kitchen tools to make the recipe.

Simply put, this is probably one of the easiest recipes you’ll find on our site. So, shall we get started?

Ginger water flavored with mint and lemon.

How to make ginger infused water?

First, start by peeling and chopping the ginger root. You need to remove that tough outer layer.

Once it’s peeled, cut the ginger into 1/2-inch thick pieces.

Fresh ginger root and water in a sucepan.

Next, combine the ginger and the water in a large saucepan. Place the pan over medium heat.

Bring the liquid to a simmer, then turn off the heat.

The ginger root has steeped in the water.

Afterward, let the pan sit, undisturbed for about 30-minutes. The ginger root needs to steep in the liquid to release all that flavor.

Then, strain the water with a mesh sieve and transfer the liquid to a heat-safe container; preferably, one with a lid.

The liquid being strained through a mesh sieve.

Last, store the ginger infused water in your fridge, in a sealed container for up to 5-days. That’s it, the recipe is done!

Serve it with fresh lemon juice, mint, or any other ingredients you enjoy. Kim and I hope you like the drink and wish you all the best 🙂

The liquid cooling in a measuring cup.

Recipe Tips:

  • To create your own ginger soda, simply combine 4-ounces of ginger infused water with 1-tablespoon of fresh lemon juice, 2-ounces of simple syrup, and 2-3 ounces of carbonated water (soda water). Stir everything together and add ice for a brisk ginger flavored soda.
  • What is ginger water good for, you ask? Mostly, to make mixed drinks and sodas. However, it can also be used as a flavoring agent in place of fresh ginger in baked goods.
  • The longer the ginger steeps in the hot water, the more intense the flavor will become.
  • What can I add to ginger water? You can add fresh mint, lemon or lime juice, honey, or even freshly brewed tea to create a ginger iced tea.
The finished drink served with lemon and mint.

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The finished drink served with lemon and mint.

Ginger Infused Water

4.7 from 3 votes
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Author: Kim
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 6 Servings


  • 6 cup(s) water
  • ½ pound(s) ginger root, peeled and cut into ½ inch thick pieces


  • In a large saucepan, bring the water and ginger root to a simmer. Remove from heat, and let the ginger steep in the warm water for at least 30 minutes or transfer to a heat-safe container and refrigerate up to overnight.
    6 cup(s) water
    ½ pound(s) ginger root
  • After the ginger root steeps, pour the water through a mesh strainer, and store in a sealed container in the refrigerator for up to 5 days.
  • Serve cold with fresh lemon, mint, honey, or stevia. The ginger infused water may be enjoyed as-is or diluted down by adding extra water.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of the ginger infused water. Actual calories will vary.
*For more information and tips, please refer to the post.


Serving: 1cupCalories: 30kcalCarbohydrates: 7gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 157mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 13mgIron: 0.2mg
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  1. Can I put a stick of saigon cinnamon in while the ginger simmers? Will that ruin the outcome of the ginger infused water when kept stored? Thanks!

    1. Hi Alex!

      A cinnamon stick should be fine as long as it’s removed before the ginger water is stored. Have a great weekend! 🙂

  2. I see that many ginger water recipes call for it to be minced into almost a paste before boiling. I was wondering if I could leave it at chopped. Do you know of any difference in that approach? The first recipe I made with minced and this ratio of 8oz ginger to 6 cups of water was super strong, and then I read that it’s really more than you should intake at one time. I’m trying to find the best balance. Thanks!

    1. Hi Jen!

      Our recipe has it chopped in large pieces then it’s boiled and steeped. You only steep it until it reaches the desired strength. That way it isn’t too strong. In regards to the difference between mincing vs. chopping, I’m not sure except to say maybe it infuses the water faster/easier. For this recipe, use as much or as little ginger as you’d like. It won’t mess up the recipe. We actually recommend that with almost all of our recipes. Adjust the spices and seasonings to taste. We want you to enjoy the food. Have a wonderful day! 🙂