Lemon and Ginger Syrup

Tacuinum Sanitatis: Medieval Horticulture and Health

Drink syrups are an easy way to bring flavor to the feast. They are easily portable and do not require refrigeration. They can also be diluted "to taste". I am uncertain where I found the ginger syrup recipe but would like to give the attribution to the author. If someone knows where this is located, please let me know.

If you are interested in other kinds of drinks that have been served at past events, please consider visiting the following link:

What to Drink? Four Drink Syrups for Recreation Feasts 

Lemon Syrup courtesy of   David Friedman

Take lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it takes the form of a syrup. Its advantages are for the heat of bile; it cuts the thirst and binds the bowels. [Translation from the Miscellany:http://www.pbm.com/~lindahl/cariadoc/drinks.html]


1 quart lemon juice
4 1/2 cups sugar

Heat, stirring until sugar is dissolved. Simmer for about 15 minutes-half an hour. Refrigerate. To use, dilute about 8 to 1 with water.

Ginger Syrup:


Approximately 2/3 cup Ginger
2 1/2 cups water
1 cup lemon juice
4 cups sugar

Peel a big hunk of ginger and mince. (About 2/3 c. per batch) Mix 2.5 cups water with 4 cups sugar. Bring to a boil. Add 1 cup lemon juice and reduce heat. Add several spoonful's of the ginger. Simmer until reduced by 1/6. Add rest of ginger. Simmer until reduced by about 1/3 from start. Cool. Strain & bottle. To use, dilute about 8 to 1 with water.

Note: if you cut the ginger into chunks rather than mincing, you can use the strained out chunks, put them in sugar syrup at the soft ball stage, and roll them in sugar to candy them.