Ginger-Kumquat Syrup

Kumquat-Ginger Syrup

Slices of candied kumquats and zesty ginger make this Ginger-Kumquat Syrup a sweet and sour treat.

Ginger-Kumquat Syrup

Print This Recipe Total time Yield 2 cupsPublished
Kumquat-Ginger Syrup


  • 5 ounce fresh kumquats (about 20 halved crosswise, seeds removed)
  • 4 ounce fresh ginger (peeled and thinly sliced cross-wise)
  • 1 cup granulated sugar
  • 1 cup water


Place everything into a saucepan and bring to a boil. Lower the heat and simmer gently until the kumquats soften but still hold their shape, about 15 minutes. Allow the syrup to cool, then strain into a clean jar. You may keep the candied ginger and kumquats for another use if you like. The syrup will keep for several weeks in the refrigerator.