Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Syrup
To finish (per 355 ml serving)
Method
Syrup
- 1
Prepare ginger
Peel 1 cup of fresh ginger and grate it finely using a microplane or the small side of a box grater. Measure the grated ginger packed lightly into a cup.
- 2
Combine and simmer
In a small saucepan combine the grated ginger, 1 cup sugar and 1 cup water. Stir to combine and bring the mixture to a gentle simmer over medium heat.
- 3
Cook to extract flavor
Reduce heat to low and simmer gently for 10–12 minutes, stirring occasionally. The liquid should smell strongly of ginger and be slightly syrupy.
- 4
Steep and strain
Remove the pan from heat and stir in 2 tablespoons lemon juice, 1 tablespoon lime juice and 1 teaspoon vanilla extract if using. Let the mixture steep for 20–30 minutes to further develop flavor. Then strain through a fine-mesh sieve or cheesecloth into a clean jar, pressing on solids to extract as much liquid as possible. Discard solids.
- 5
Cool and store
Allow the ginger syrup to cool to room temperature, then cover and refrigerate. Syrup will keep 2–3 weeks refrigerated.
To finish (per 355 ml serving)
- 6
Fill a 355 ml (approx. 12 oz) glass with ice to chill.
- 7
Measure 60 ml (about 1/4 cup or 4 tablespoons) of the chilled ginger syrup and pour it over the ice.
- 8
Slowly top with 355 ml chilled club soda or sparkling water, pouring gently to preserve carbonation. Stir once briefly to combine syrup and soda.
- 9
Taste and adjust: add more syrup (10–15 ml at a time) if you prefer a sweeter/ginger-forward drink, or a squeeze of lemon/lime if you want more brightness.
- 10
Garnish with a slice of lemon or lime if desired and serve immediately.