Ginger Ale Syrup
Intro: Ginger Ale Syrup
Ginger ale is tasty and good for upset tummys. But the stuff from the grocery store just isn't zingy enough for me. So I like to make my own, and you can too. I've tried the kind of recipe where you use fermentation to generate the fizz directly in the drink, but I just couldn't get the hang of it. This recipe is quite simple, and the result is the best ginger ale I've ever had.
STEP 1: Ingredients & Tools
Ingredients
ginger
sugar - white
water
limes
Tools
vegetable peeler
knife
juicer
measuring cup
sauce pan (or two)
grater
strainer
funnel
empty 2-liter soda bottle
ginger
sugar - white
water
limes
Tools
vegetable peeler
knife
juicer
measuring cup
sauce pan (or two)
grater
strainer
funnel
empty 2-liter soda bottle
STEP 2: Prep Ginger & Limes
Peel the ginger. For this batch I used a whole "hand". Don't worry if you can't get every last little bit of skin off - the ginger will get strained out later.
Grate or finely chop the ginger. The smaller the pieces, the more flavor you can get out of it.
Cut the limes in half and juice them. I like a really citrus-y taste, so I used two. I find that firmly rolling the limes on the counter before cutting gets more out when you juice them.
Grate or finely chop the ginger. The smaller the pieces, the more flavor you can get out of it.
Cut the limes in half and juice them. I like a really citrus-y taste, so I used two. I find that firmly rolling the limes on the counter before cutting gets more out when you juice them.
STEP 3: Make the Syrup
Boil the water. I try to fill an empty 2 liter soda bottle (cleaned!) with the syrup, so I boil up about 7 cups. Once it is boiling add a similar amount of sugar (less if you don't like it so sweet) and stir until the sugar dissolves.
Add the ginger and lime juice to the syrup. Reduce the heat and let it simmer for 5 minutes. Take it off the heat and let it sit for about 20 minutes. Strain the ginger pulp out (I pour it through the strainer into another pot) and let the syrup cool completely. Put it in a bottle (the funnel comes in handy here) and refridgerate.
Add the ginger and lime juice to the syrup. Reduce the heat and let it simmer for 5 minutes. Take it off the heat and let it sit for about 20 minutes. Strain the ginger pulp out (I pour it through the strainer into another pot) and let the syrup cool completely. Put it in a bottle (the funnel comes in handy here) and refridgerate.
STEP 4: Enjoy!
When you are ready for a refreshing drink just mix the syrup with club soda in 1:2 or 1:3 proportions. Ice is nice, too.
17 Comments
Marx5026 6 years ago
Just a tip but you don't need a veggie peeler for ginger. Use a spoon and scrape across the ginger and the skin comes right off and only the skin. A friend showed me this years ago and it's the only way I do this. It also getts all the little bits in the corners of the ginger easily.
I will be using your syrup recipe for a base for ginger-flavored Korean rice wine (Makgeolli). It's an experiment but I like both ginger ale and the rice wine so we'll see if I can come up with something like a ginger beer. Thanks for the recipe.
loximuthal 6 years ago
leesnep 8 years ago
I have just finished making the cola flavour and it is great. With the raw ginger, I keep mine in the freezer and just finely grate it with the skin on. The skin tends to stay on the outer side of the grater and the flesh grates through to the board. I am going to make some ginger flavour this afternoon. We will have to have a taste testing with the home made rum tonight.
shauntrellda 10 years ago
loximuthal 10 years ago
gmgj 13 years ago
loximuthal 13 years ago
Mark_in_Hollywood 14 years ago
gizmology 13 years ago
rubyredruby 14 years ago
gizmology 13 years ago
loximuthal 14 years ago
Mhbaben 14 years ago
Focker 14 years ago
loximuthal 14 years ago
atombomb1945 14 years ago
loximuthal 14 years ago