Canada Dry Ginger Ale Recipe
Make Canada Dry Ginger Ale Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ginger Ale (makes about 1 liter / 4 cups)
Method
Ginger Ale (makes about 1 liter / 4 cups)
- 1
Make ginger syrup
Peel (optional) and finely grate or thinly slice the fresh ginger root until you have about 3 oz of prepared ginger. Combine the grated/sliced ginger, 1 cup granulated sugar, and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 8–10 minutes to extract the ginger flavor. Remove from heat and let the mixture steep for 20–30 minutes for stronger flavor.
- 2
Strain and finish syrup
After steeping, strain the ginger syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the solids to extract as much liquid as possible. Discard the solids. While the syrup is still warm or after it cools to room temperature, stir in 2 tablespoons fresh lemon juice and, if using, 1 teaspoon citric acid. Taste and adjust: add up to 1–2 tbsp more lemon juice or a pinch more citric acid if you prefer a tangier profile. Chill the syrup completely in the refrigerator (about 30–60 minutes) before using.
- 3
Assemble the ginger ale
Fill a pitcher or serving glasses with ice (about 2 cups total). Pour 1/4 cup (60 ml) of the chilled ginger syrup per 1 cup (240 ml) of cold carbonated water for a medium-strength ginger ale; adjust to taste (start with 1/4 cup syrup per cup soda and increase for stronger ginger/sweetness). For a 1-liter batch, combine about 1 cup chilled ginger syrup with 4 cups cold carbonated water in a pitcher and stir gently to preserve carbonation. Add the 2 tablespoons extra lemon juice if desired to brighten the flavor.
- 4
Serve
Pour into glasses over ice, garnish with lemon slices and optional mint sprigs. Serve immediately so the soda remains fizzy. Keep any leftover ginger syrup refrigerated up to 2 weeks; mix with cold carbonated water as needed (ratio: about 1 part syrup to 4 parts soda, adjust to taste).