Ginger Ale Recipe
Make Ginger Ale Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ginger Syrup
Build & Finish
Method
Ginger Syrup
- 1
Prepare ginger
Peel the fresh ginger and slice it thinly (about 1/8" thick). You should end up with approximately 1 cup of sliced ginger. Thin slices increase surface area and extract flavor quickly.
- 2
Combine ingredients
In a medium saucepan, combine 1 cup sliced ginger, 1 cup granulated sugar, 1 cup water, and the optional whole cloves. Stir briefly to wet the sugar.
- 3
Simmer
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer uncovered for 10–15 minutes. Stir occasionally and press down slices against the side of the pan with a spoon to release more juice.
- 4
Steep and strain
Remove the pan from heat and stir in 2 tablespoons fresh lemon juice. Let the syrup steep for 15–20 minutes off the heat to deepen flavor. Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract syrup. Discard solids (or reserve for use as garnish).
- 5
Cool and store
Let the ginger syrup cool to room temperature, then refrigerate in a sealed jar. The syrup will keep in the refrigerator for up to 2 weeks.
Build & Serve
- 6
Measure syrup
For a standard-strength ginger ale, use about 1/4 cup ginger syrup per 1 cup (8 fl oz) of club soda. This recipe's proportions below use 1 cup syrup to 4 cups soda (1:4). Adjust to taste: more syrup for stronger ginger and sweetness, less for milder flavor.
- 7
- 8
Garnish and adjust
Taste and adjust: add extra lemon juice (1/2–1 tsp) if you want more brightness, or a few dashes of soda water if too sweet. Garnish each glass with a lemon or lime slice and a mint sprig, if using.
- 9
Serve
Serve immediately while fizzy. Store any unused ginger ale in a sealed bottle in the refrigerator and consume within 24 hours to retain carbonation (homemade will slowly go flat).