Maine Root Soda Recipe

Combine and heat

In a medium saucepan combine 2 cups filtered water, 1 cup organic cane sugar and 1/4 cup light brown sugar. Add the sliced ginger, split vanilla bean (or 1 tbs pure vanilla), 1 tsp whole allspice berries, 4 whole cloves, 1 tbsp lemon zest and 1 tbsp orange zest.

Simmer

Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugars. Once boiling, reduce heat to low and simmer uncovered for 8–10 minutes so the aromatics infuse and the syrup slightly thickens.

Cool and steep

Remove the saucepan from heat and let the syrup cool to room temperature, allowing the ginger and spices to steep for an additional 15–20 minutes for maximum flavor.

Strain and finish

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar or bottle, pressing lightly on solids to extract liquid. Taste the syrup and add up to 1 tsp fresh lemon juice if you want brighter acidity. Discard solids. The syrup yields about 1 1/2 cups and can be refrigerated up to 2 weeks.

Fill four 12-oz glasses with ice if using (about 1/2 cup ice per glass). For each glass, add 2–3 tbsp of the prepared syrup (start with 2 tbsp; increase to 3 tbsp for a sweeter, stronger soda).

Top each glass with 1 1/2 cups (12 fl oz) cold club soda or chilled sparkling water. Stir gently to combine, tasting and adjusting syrup amount to preference.

Garnish each glass with a lemon wheel and a sprig of fresh mint if desired. Serve immediately. If making a pitcher, mix 6 cups cold club soda with 3/4 to 1 cup syrup in a pitcher, stir gently, and serve over ice.