Ginger Joy Recipe

Prepare the ginger

Peel the ginger with the edge of a spoon or a vegetable peeler, then finely slice into thin coins (about 1/8" thick) and lightly bruise a few slices with the back of a spoon to release extra flavor.

Make ginger concentrate

In a medium saucepan combine the sliced ginger and 6 cups water. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 20 minutes to extract flavor.

Sweeten and steep

After 20 minutes, remove from heat. Stir in the granulated sugar and honey until dissolved. Let the ginger mixture steep, uncovered, for an additional 15 minutes to deepen the flavor.

Strain and add lemon

Strain the ginger liquid through a fine-mesh sieve or cheesecloth into a heatproof bowl or pitcher, pressing on solids to extract as much liquid as possible. Discard solids. While still warm, stir in the fresh lemon juice. Taste and adjust sweetness or lemon by adding up to 2 tablespoons more honey or up to 2 tablespoons more lemon juice if desired. Chill the concentrate until cold (about 1–2 hours in refrigerator) or speed-cool by placing the container in an ice bath for 20 minutes.

Assemble the Ginger Joy (single serving)

Fill a tall glass with about 1/2 cup ice (adjust for a larger glass). Add 1/2 cup chilled ginger concentrate, top with 3/4 cup (6 oz) club soda or sparkling water, and gently stir to combine. Taste and adjust: for a brighter drink add a squeeze of lemon; for sweeter add 1/2 teaspoon honey and stir to dissolve.

Garnish and serve

Slap a few mint leaves between your palms to release oils, place them on top of the drink, and add a lemon slice on the rim. Serve immediately. For a pitcher (serves 6), combine 3 cups chilled ginger concentrate with 3 cups club soda in a pitcher over ice, add mint and lemon slices, stir gently, and serve.

Storage

Keep any unused ginger concentrate refrigerated in a sealed container for up to 7 days. Stir before using. Add soda just before serving to retain effervescence.