Ginger Ale Recipe
Make Ginger Ale Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ginger Syrup
Assembly
Method
Ginger Syrup
Prepare ginger
Peel the ginger root with the edge of a spoon or a vegetable peeler and roughly chop it into 1/4–1/2 inch pieces. You should have about 4 ounces by weight (roughly a 3–4-inch piece).
Simmer syrup
In a small saucepan combine the chopped ginger, 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer gently for 15 minutes to extract ginger flavor.
Steep
Remove the pan from heat and let the ginger steep in the syrup for 30 minutes for a stronger flavor (or 10–15 minutes for a milder ginger).
Strain and finish
Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids. Stir in the 2 tablespoons fresh lemon juice and 1 tablespoon fresh lime juice while syrup is still warm. Let cool to room temperature, then chill in the refrigerator. The syrup will keep covered in the fridge for up to 2 weeks.
Assembly
Mix drink
Fill four serving glasses with ice (about 1/2 cup ice per glass). For each 1-cup serving: add 2 tablespoons (30 ml) ginger syrup to the glass, then top with 1 cup (240 ml) cold club soda or sparkling water. Stir gently to combine. Adjust sweetness/ginger intensity by adding more or less syrup (taste as you go).
Notes
If you prefer a non-alcoholic bottled-style ginger ale with finer bubbles, use chilled carbonated water and pour over a bar spoon to preserve carbonation. For a spicier version, increase fresh ginger to 6 oz or reduce steeping time for a brighter ginger heat.