Ginger Ale Recipe
Make Ginger Ale Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ginger Syrup
To Serve
Method
Ginger Syrup
Prepare ginger
Wash the fresh ginger root and peel it lightly with a spoon or knife. Finely grate the ginger or chop it into small pieces. You should end up with about 120 g (roughly 1 cup packed grated) of ginger.
Make syrup
Combine the grated/chopped ginger, 1 cup granulated sugar, and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer gently for 10–12 minutes to extract the ginger flavor.
Infuse and strain
Remove the pan from heat and let the syrup steep for 20–30 minutes for stronger flavor (taste after 10 minutes to check). After steeping, strain the syrup through a fine mesh sieve or cheesecloth into a heatproof bowl or jar, pressing on solids to extract as much liquid as possible. Discard the solids.
Finish syrup
Stir in 2 tablespoons fresh lime juice and 1 teaspoon fresh lemon juice while the syrup is still warm. If using, add 1 teaspoon vanilla extract to round out the flavor. Let the syrup cool to room temperature, then refrigerate until cold. The concentrated ginger syrup will keep in the refrigerator up to 2 weeks.
To Serve
Fill a highball glass with ice cubes.
Add 2–3 tablespoons (30–45 ml) ginger syrup to the glass, depending on desired sweetness and ginger intensity. For the recipe quantities given, a good starting ratio is 1 part ginger syrup to 3–4 parts soda.
Top with 1 cup chilled club soda or sparkling water (adjust quantity to taste). Stir gently to combine so the syrup mixes without flattening the soda.
Garnish with a lime or lemon wedge and optional mint sprig. Taste and adjust: add more syrup for sweetness/spice or more soda for a lighter drink.
Serve immediately. Store any leftover syrup refrigerated and use within 2 weeks; mix remaining ginger ale fresh to preserve carbonation.