Homemade ginger ale is a refreshing treat in hot weather, cooling you down even as it sort of warms you up inside. Make some and pour yourself a glass!
I am a pure chili pepper eater from way back. When I was eight years old, my party trick was to eat whole pickled jalapeños, much to the amazement of friends and classmates. Raw ginger, on the other hand, I just can’t do. It burns! My mother-in-law is the opposite. Ginger - yes, chili pepper - no!
When she was living in Singapore and I would visit, we frequented an outdoor eatery that specialized in Chinese cooking. There was one dish - stir-fried vegetables with bits of chicken - that I had to eat with caution.
Sometimes that slice of vegetable was an innocent bamboo shoot, sometimes it was a take-my-head-off piece of fresh, crunchy ginger. When I’d get one between my teeth by accident, my nose felt like it did when I was a kid and got chlorinated pool water all up it. Not nice. Horseradish and hot English mustard in more than small quantities have the same effect on me.
I’d watch agog, as my mother-in-law ate not just the slices of ginger on her plate but the ones I pushed aside on mine!
Ah, but cooked ginger. That is a whole ‘nother animal. Along with garlic and onions, it is the base of my favorite Burmese curry paste. Spicy sweet tomato chutney would not be the same without it. Not to mention ginger ale and gingerbread and ginger lemon snaps. Cooked ginger is one of my favorite things!
Homemade Ginger Ale
If you are a scale user (and I hope you are!) you will find it helpful to know that the weight of the ginger before peeling is 7 3⁄4 oz or 300g. This recipe makes about 1 1/4 cups or 300ml syrup.
Ingredients
For the ginger syrup:
1 1/2 cups or 220g ginger, chopped and peeled
2 cups or 480ml water
3/4 cup or 150g sugar
Pinch salt
To make one serving of ginger ale:
2-3 tablespoons ginger syrup
3/4 cup or 165ml chilled seltzer or club soda (half a can)
1 1/2 teaspoons fresh lime juice
Ice
To garnish:
Lime slices (optional)
Method
To make the syrup: Bring water with ginger to a gentle boil then lower the temperature to simmer and continue cooking, covered for 45 minutes.
When your timer rings (you did set a timer, right?) remove the pot from the stove and leave the ginger in to steep for another 20 minutes.
Strain the ginger out through a sieve and squeeze the ginger to get as much juice as possible out. Discard the ginger.
Pour the strained ginger water back into the pot along with the sugar and pinch of salt. Cook over a medium heat until the sugar dissolves and the liquid has reduced to about 1 1/4 cups or 300ml.
Pour the hot syrup into a heatproof vessel and chill before using. Keeps for up to one week in the refrigerator or freeze in an ice cube tray for longer storage.
To assemble the ginger ale, put two or three ice cubes in a glass. Add in the lime juice and a slice of lime, if desired. Pour in the ginger syrup then top up with seltzer or club soda.
Stir gently to mix the juice and syrup in.
Enjoy!
If you are a fan of ginger, this is the perfect Sunday FunDay for you! Check out all the great recipes we are sharing today with ginger. Many thanks to our host, Kalyani of Sizzling Tastebuds.
- Chukku Malli Kashayam (Dry Ginger Tea) by Sizzling Tastebuds
- Ginger & Lemongrass Tea by Mayuri's Jikoni
- Ginger Snaps by Amy's Cooking Adventures
- Ginger Spiced Pickled Figs by Palatable Pastime
- Green Masala Potato & Egg Curry by Sneha's Recipe /
- Ground Beef Stir Fry byA Day in the Life on the Farm
- Homemade Ginger Ale by Food Lust People Love
- Hot and Sour Soup with Pork by Karen's Kitchen Stories
- Mrs. Coughran's Southern Gingerbread with Lemon Sauce by Culinary Adventures with Camilla
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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