Homemade Ginger Ale Recipe
This homemade ginger ale recipe is built on a 20-minute fresh ginger syrup that keeps in the fridge for two weeks -- one batch makes 8 to 10 glasses. Adjust the ginger from mild to spicy with a single ratio change, and the result is categorically different from any store-bought bottle.
Servings 8 glasses
Calories 55kcal
Cost $4
Equipment
- 1 Small saucepan
- 1 Fine mesh strainer
- 1 Glass jar or bottle for storing syrup
- 1 Tall glass for serving
Ingredients
For the Ginger Syrup (makes ~1 cup)
- 2 to 2.5 tbsp fresh ginger root thinly sliced, unpeeled -- 2-3 inch piece; use 1 tbsp mild, 3-4 tbsp spicy
- 1 cup water
- 1 cup white sugar or equal-weight honey for floral variation
For Each Glass
- 2 to 3 tbsp ginger syrup chilled; adjust to taste
- 6 to 8 oz cold sparkling water high-carbonation -- Topo Chico or Pellegrino recommended
- 1 squeeze fresh lemon juice optional but recommended
- ice as needed
Instructions
Make the Ginger Syrup
- Wash the ginger root -- no need to peel it. Slice into thin rounds, about 1/8 inch thick. For medium spice, measure 2 to 2.5 tablespoons of sliced ginger. Use 1 tablespoon for mild or 3 to 4 tablespoons for hot.
- Add the sliced ginger, water, and sugar to a small saucepan. Stir to combine. Place over medium heat and bring to a gentle simmer, stirring occasionally, until the sugar fully dissolves.
- Reduce heat to low and simmer uncovered for 15 minutes. The syrup is ready when it smells like warm ginger cookies and coats the back of a spoon without running off immediately. Do not let it boil aggressively.
- Remove from heat and cool to room temperature -- at least 30 minutes. Do not skip this step. Pouring warm syrup into sparkling water instantly flattens the carbonation.
- Pour the cooled syrup through a fine mesh strainer into a clean glass jar, pressing on the ginger to extract remaining liquid. Discard the solids. Seal and refrigerate for up to 2 weeks.
Assemble Each Glass
- Add plenty of ice to a tall glass. A full glass of ice keeps the drink colder longer and slows carbonation loss.
- Pour 2 to 3 tablespoons of chilled ginger syrup over the ice. Start with 2 tablespoons on your first glass -- the syrup is concentrated and the heat softens considerably once diluted.
- Pour 6 to 8 ounces of cold sparkling water slowly over the back of a spoon to preserve carbonation. Add a squeeze of fresh lemon juice if using. Swirl gently to combine and serve immediately.
Notes
Spice level guide -- all with 1 cup water and 1 cup sugar: Mild = 1 tbsp sliced ginger (light warmth, good for kids). Medium = 2 to 2.5 tbsp (genuine heat, where most people land). Spicy = 3 to 4 tbsp (close to ginger beer intensity).
Syrup keeps 2 weeks refrigerated. One batch covers 8 to 10 glasses -- make it once and mix all week.
For a party pitcher: scale syrup to 4 cups, combine with 2 liters cold sparkling water and juice of 4 lemons. Stir just before serving. Serves 10-12.
If syrup crystallizes in the fridge, warm the jar gently with 1 tablespoon water over low heat -- dissolves back in 2 to 3 minutes.
