Ginger Ale Recipe

Prepare ginger

Peel the fresh ginger with the edge of a spoon or a vegetable peeler. Slice the ginger into thin coins, then lightly smash or bruise the slices with the flat side of a knife to help release flavor.

Make syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the sliced/ bruised ginger, the optional cloves and cardamom pod. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer gently for 10–15 minutes to infuse.

Finish syrup

Remove pan from heat and stir in 2 tablespoons fresh lemon juice. Let the syrup steep and cool to room temperature, at least 30 minutes for stronger flavor (up to 2 hours). Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing on the solids to extract liquid. Discard solids. Chill the syrup in the refrigerator if not using immediately.

Fill four tall glasses with ice (about 1/2 cup each or 2 cups total).

Add about 2 tablespoons (30 ml) of the ginger syrup to each glass for a balanced ginger flavor. For a milder drink use 1 tablespoon (15 ml); for a spicier, sweeter drink use 3 tablespoons (45 ml). Stir the syrup into the ice briefly.

Top each glass with 1 cup (240 ml) chilled carbonated water. Stir gently once to combine without flattening the bubbles.

Garnish each glass with a lime or lemon wedge and a sprig of fresh mint if using. Taste and adjust sweetness or heat by adding more syrup if desired.

Serve immediately. Leftover ginger syrup keeps refrigerated in a sealed container for up to 2 weeks; shake before using.