Homemade Ginger Syrup (Your Shortcut to Amazing Ginger Ale)

If you’ve only ever had ginger ale from a can, you’re missing out. Homemade ginger syrup is a game-changer – it’s got that fresh, fiery kick that the commercial stuff just can’t match. And the best part? It’s ridiculously easy to make.

Seriously, it’s just ginger, sugar, and water simmered together until your whole kitchen smells warm and spicy. Once you have a bottle of this golden goodness in your fridge, you’re just a splash of soda water away from the most refreshing ginger ale you’ve ever had.

Homemade Ginger Syrup

Yields: About 2-3 cups (depends on simmer time) Prep time: 10 minutes Cook time: 45-60 minutes

Ingredients

• ~1 cup Fresh Ginger (about 4-6 ounces / 115-170g): No need to be exact. More ginger = more spice!
• 2 cups Water
• 1-2 cups Sugar: Use 1 cup for a less sweet, spicier syrup, or 2 cups for a richer, more traditional simple syrup consistency. Granulated or cane sugar works great.
• Optional: Pinch of Salt: Helps round out the flavors.
• Optional: Peel of ½ Lemon or Lime: Add during simmering for a citrusy note (remove before storing).

Instructions

1. Prep the Ginger: Give the ginger a good scrub. You can peel it if you want (especially if you plan to candy the leftover pieces later), but it’s not necessary – the peel adds a bit of color and flavor. Chop it roughly into small pieces or thin slices. No need for perfection.
2. Combine: Toss the chopped ginger, water, sugar, and salt (if using) into a saucepan. If you’re adding citrus peel, throw that in too.
3. Simmer: Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce the heat to low and let it simmer gently for about 45 minutes to an hour. The longer it simmers, the more intense the ginger flavor and the thicker the syrup will become.
4. Cool: Remove the pan from the heat and let the syrup cool completely with the ginger still in it. This allows even more flavor infusion.
5. Strain: Pour the cooled syrup through a fine-mesh sieve into a clean jar or bottle. Press gently on the ginger solids to extract maximum syrup, but don’t push too hard or the syrup might get cloudy. Discard the ginger (or save it for candying!).
6. Store: Seal the jar/bottle and store it in the refrigerator. It should last for several weeks.

Make Your Own Ginger Ale:

This is the best part! Fill a glass with ice. Add 1-2 oz of your homemade ginger syrup (adjust to your taste – start with less, you can always add more). Top with plain soda water or sparkling water. Give it a gentle stir. Add a generous squeeze of fresh lime or lemon juice – this is crucial for that bright, refreshing taste! Garnish with a lime wedge if you’re feeling fancy.