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

sugar - white

vegetable peeler
measuring cup
sauce pan (or two)
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.

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.

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.



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    17 Discussions


    1 year 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.

    1 reply

    Reply 1 year ago

    Thanks for the peeling tip. I've never tried that but will certainly give it a go next time I need some ginger. Also, glad you like the recipe for ginger syrup. Sounds like an interesting concoction you are planning.


    3 years ago on Introduction

    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.


    5 years ago on Introduction

    How much ginger is a "hand"? Do you change the amount in relation to how much water and sugar you use? What proportions would you suggest?

    1 reply

    A "hand" of ginger is what you'll find in the market when you see fresh ginger. They come in a variety of sizes, and you can see how big the one I used was in the pics above. If you like your ginger ale spicy, use more. If not, use less. I did not weigh the ginger when I bought it, and when I make it, I don't bother. It's one of those things where you learn how much is enough by experience. Sorry I can't be more specific. FWIW, the ginger I used for this 'ible was probably about average size in the store that day.

    Mark, this is better than that -- much closer to Reed's Original Ginger Brew! The great thing about making your own is that you can make it as spicy as you want -- the more ginger you use and the longer you let it simmer, the spicier it is. I found when I was using fresh ginger as an anti-nausea remedy that most big commercial brands of ginger ale don't use enough real ginger to have any effect at all, besides not having much of a real spicy ginger taste. Once you've made your own, you won't be able to go back! :)


    9 years ago on Introduction

    How long does the syrup keep? Should it be refrigerated? I was thinking of making this for Christmas gifts, but I need to know how long it keeps! Thanks!

    2 replies

    Reply 8 years ago on Introduction

    I make a similar ginger syrup, and the last time I did it I didn't use it up fast enough, so I discovered that it went bad after about three weeks in the fridge. If you left it out at room temp., it might not make it more than a day or two. Like Loxi said, I wouldn't wrap it and put it under the tree! ;)


    Reply 9 years ago on Introduction

    I've not tested how long it lasts before going off (too yummy!), but since it is basically sugar water I keep it in the fridge so the little creepy-crawlies don't grow too fast in it. I'm sure it could stand a few hours at room temperature, but personally I'd be a bit wary of leaving it longer than that.


    9 years ago on Introduction

    Will definiely try this. I tried to make this once from a recipe I saw and was disappointed as it didn't have enough flavor. This looks great. I didn't add anywhere near a whole hand when I did it. Thank you.


    9 years ago on Introduction

    Omg, I drink waaaaaay to much ginger ale as it is, but now I can experiment with different flavors! Hmmm. . . pomegranate ginger ale. . . . great ible!

    1 reply

    9 years ago on Introduction

    Nice and simple instructions. Good work. Have you thought about using a syrup pump for dispensing it out?

    1 reply