Keto, Atkins and Paleo friendly. Combine the ginger, water and sweetener in a small saucepan. Bring to a boil over high heat. Lower the heat to medium and simmer for 10 minutes. Cool for 1 hour, then strain and store in a clean jar in the fridge for up to 2 weeks.
Just before serving, add some ice (extra refreshing) and the garnish. The latter is not necessary for the taste, but the eye is also important! This ginger ice tea recipe is made using the hot brewed method. But feel free to choose the cold-brewed variant if you like. The recipe can be used both ways.
And because it’s super concentrated and already strained, you will get even more ginger flavor but without those woody ginger bits in your broth! Finally, you can use this low carb ginger syrup as an extract in cakes, breads, cookies and even frostings to bring a punch of ginger to almost any baked good or dessert.