Bring the mixture to a gentle simmer over medium-low heat, stirring so the sugar dissolves. Simmer for 3–4 minutes — just long enough to extract ginger flavor, do not boil vigorously.

3. Steep

Remove the pan from the heat and let the ginger steep in the syrup for 10–15 minutes to intensify flavor.

4. Strain and finish

Strain the mixture through a fine-mesh sieve or cheesecloth into a small jar, pressing on solids to extract liquid. Stir in 1 tsp fresh lemon juice. Cool the syrup to room temperature (the batch yields roughly 75–90 ml). Reserve.

Assemble & Serve

5. Prepare glass

Fill a Collins or highball glass with 1 cup of ice.

6. Build the drink

Pour 45 ml (about 3 tbsp) of the cooled homemade ginger syrup over the ice.

7. Top with soda

Add 250 ml chilled soda water. Stir gently once or twice to combine without flattening the carbonation.

8. Garnish and balance

Garnish with a lemon wheel or wedge and a sprig of fresh mint. Taste and adjust: if you prefer sweeter / spicier, add up to 15 ml more ginger syrup; for brighter acidity, squeeze the lemon wedge into the drink.

9. Serve

Serve immediately while fizzy. Store any leftover syrup refrigerated for up to 10 days.

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