Ginger Ale Recipe
Make Ginger Ale Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ginger Syrup
Final Drink
Method
Ginger Syrup
Peel and slice ginger
Wash the fresh ginger root. Using a spoon or small knife, remove the skin. Thinly slice or roughly chop enough to measure about 6 oz (about a generous 1 to 1 1/2 cups by volume).
Simmer syrup
In a medium saucepan combine 2 cups water, the sliced/chopped ginger, 1 cup granulated sugar and 2 tablespoons brown sugar (if using). Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
Reduce and steep
Reduce heat to low and simmer gently for 15–20 minutes, uncovered, to concentrate the ginger flavor. If you prefer a spicier, more intense syrup, simmer up to 30 minutes, checking occasionally to prevent scorching.
Strain and finish
Remove from heat and let the mixture steep off the heat for 10 minutes. Strain through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the solids to extract as much liquid as possible. Stir in 2 tablespoons fresh lemon juice while warm. Cool to room temperature, then refrigerate until chilled. Syrup will keep in the refrigerator for up to 2 weeks.
Final Drink
Assemble ginger ale
Fill four highball glasses with about 1/2 cup ice each (total ~2 cups). Add 2 tablespoons (about 1 oz) of chilled ginger syrup to each glass (this totals about 0.5 cups of syrup for 4 servings).
Top with carbonation
Pour 1 cup (8 fl oz) carbonated water into each glass gently to preserve bubbles. Stir once gently with a bar spoon to combine syrup and soda.