Homemade Ginger Ale Recipe

5 from 1 vote

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.

Course Drinks

Cuisine American

Keyword ginger ale recipe, ginger syrup soda, homemade ginger ale, homemade ginger ale recipe, natural ginger ale, real ginger ale

Prep Time 5

Cook Time 20

Cooling Time 30

Total Time 55

Servings glasses

Calories 55kcal

Author Zoe Tanaka

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.

Nutrition