Shani Syrup

Preparation info

  • Difficulty


  • Makes about

    1¼ cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This was created for the Shani La La, but it’s also a nice addition to other cocktails and iced tea.


  • 1 cup (240 ml) fresh lime juice
  • ¾ cup (150 g) sugar
  • 1 (2-inch/5-cm) piece fresh ginger, peeled and chopped


In a small nonreactive saucepan, combine the lime juice, sugar, and ginger. Bring to a boil over high heat and cook, whisking a few times, until the sugar has completely dissolved. Remove from the heat and let cool to room temperature.

Transfer the syrup to a blender and blend until smooth, then strain into a container with a tight-fitting lid and refrigerate until cold, about 1 hour. The syrup will keep, tightly covered in the refrigerator, for up to 1 month.