Ginger Ale Recipe

Prep the ginger

Peel the ginger with the edge of a spoon or a vegetable peeler. Grate the peeled ginger finely (or finely chop if you don't have a grater) until you have approximately 3 oz by weight.

Make the ginger infusion

In a small saucepan combine 1 cup water and the grated ginger. Bring to a simmer over medium heat, then reduce to low and simmer gently for 10 minutes to extract ginger flavor.

Sweeten and finish syrup

Add 1 cup granulated sugar to the saucepan and stir until dissolved. Keep the mixture at a gentle simmer for 3–5 more minutes so the syrup slightly thickens and the ginger flavor melds. Remove from heat and stir in 2 tablespoons fresh lemon juice and a pinch of fine sea salt. Taste and adjust lemon or salt if needed.

Strain and cool

Pour the syrup through a fine-mesh sieve or cheesecloth into a clean jar or bowl, pressing on the solids to extract as much liquid as possible. Discard solids. Let the ginger syrup cool to room temperature, then refrigerate until cold. Syrup will keep in the refrigerator for up to 2 weeks.

Assemble each drink: in a tall glass add about 2–3 tablespoons (15–45 ml) of ginger syrup for a mildly sweet ginger ale; increase to 4 tablespoons (60 ml) for a stronger, spicier drink. Add ice cubes to the glass.

Top with about 1 cup (240 ml) cold club soda or carbonated water. Stir gently to combine so the syrup mixes evenly without losing too much carbonation.

Garnish each glass with a lemon slice and a mint sprig if desired. Taste and adjust sweetness or ginger intensity by adding more syrup or more soda.

Serve immediately. Store any unused syrup refrigerated and combine with soda as needed to make fresh ginger ale.