Easy Ginger Ale
Make easy homemade ginger ale with dried ginger, simple syrup, and seltzer. Tips for heat, sweetness, storage, and flavor swaps.
This recipe is based on the recipe for Ginger Ale in our friend Dave DeWitt's book "The Spicy Food Lover's Bible" (co-authored by Nancy Gerlach). We adapted it to use Spice House dried ginger.
Submitted by: Rick from Milwaukee, wi
Yield: Roughly 1 cup of ginger syrup
- Simmer and steep dried ginger to make a concentrated syrup, then reduce to about 1 cup.
- Mix syrup with seltzer and lime to taste; longer steeping makes a spicier drink.
- Store syrup in the fridge for a few days or freeze for longer; add spices or spirits to vary flavor.
Preparation Instructions:
Simmer ginger in 2 quarts water until ginger pieces are completely soft. Remove ginger and chop into smaller pieces, cutting off any skin or blemishes. Return ginger to pan and bring to boil. Turn off heat and let steep at least 1 hour or up to 12 - the longer the ginger steeps the hotter the beverage will be.
Strain the ginger out of the water with a cheesecloth or fine sieve. Return the water to the pan and add sugar, stirring to dissolve. Bring to a boil and cook until liquid is reduced to about 1 cup. Remove and cool. Syrup can be stored in the fridge, tightly covered, for a few days.
To make the syrup into a beverage, pour 1 quart seltzer water into a pitcher and stir in syrup. Squeeze in lime juice to taste. Pour over ice and serve.
thespicehouse.com
More About This Recipe
You can also add other spices to the mash like a chile pepper or cardamom pod.
Frequently Asked Questions
How long should I simmer and steep the dried ginger?
Simmer the dried ginger until the pieces are soft, usually 20 to 40 minutes depending on how dry it is. After chopping, bring the mix back to a boil, then turn off the heat and let it steep for 1 to 12 hours. Short steeping gives mild ginger flavor. Longer steeping gives more heat and intensity.
How much syrup do I mix with seltzer?
Start with 1/4 cup of syrup per quart of seltzer and taste. Adjust to your liking between 1/8 and 1/2 cup. The recipe reduces about 2 quarts to 1 cup of syrup, so it is concentrated and you will probably not need the full cup for a quart of soda water.
Can I use fresh ginger instead of dried ginger?
Yes. Use peeled, sliced or grated fresh ginger. A good starting point is 4 to 6 ounces of fresh ginger for this recipe, then simmer and steep the same way. Fresh ginger has more water and a brighter flavor, so taste and adjust amounts as needed.
How long does the ginger syrup last and can I freeze it?
Keep syrup tightly covered in the refrigerator for about 3 to 5 days. For longer storage, freeze the syrup in an airtight container or ice cube tray for up to 3 months. Thaw in the fridge before using.
How can I make the drink less sweet or spicier?
To reduce sweetness, use less syrup per serving or cut the sugar when making the syrup. To increase heat, steep the ginger longer, use more ginger, or add a small piece of fresh chile while simmering. Always taste as you go.
Can I turn this into ginger beer or add alcohol?
This recipe makes nonfermented ginger ale. Ginger beer is made by fermenting with yeast or a ginger bug, which produces carbonation and a small amount of alcohol. You can instead add a splash of rum, vodka, or bourbon to your poured drink for a boozy version.
Can I reuse the cooked ginger pieces?
You can re-simmer the used ginger to extract a weaker second batch, but the flavor will be milder. Many people compost the spent ginger or add it to savory dishes for extra flavor instead of making a second syrup.
How do I avoid burning the syrup while reducing it?
Use medium heat, a heavy-bottomed pan, and stir occasionally. Watch closely once the liquid nears a cup, and remove from heat as soon as it is concentrated to avoid scorching. Let it cool before storing.
How long should I simmer and steep the dried ginger?
Simmer the dried ginger until the pieces are soft, usually 20 to 40 minutes depending on how dry it is. After chopping, bring the mix back to a boil, then turn off the heat and let it steep for 1 to 12 hours. Short steeping gives mild ginger flavor. Longer steeping gives more heat and intensity.
How much syrup do I mix with seltzer?
Start with 1/4 cup of syrup per quart of seltzer and taste. Adjust to your liking between 1/8 and 1/2 cup. The recipe reduces about 2 quarts to 1 cup of syrup, so it is concentrated and you will probably not need the full cup for a quart of soda water.
Can I use fresh ginger instead of dried ginger?
Yes. Use peeled, sliced or grated fresh ginger. A good starting point is 4 to 6 ounces of fresh ginger for this recipe, then simmer and steep the same way. Fresh ginger has more water and a brighter flavor, so taste and adjust amounts as needed.
How long does the ginger syrup last and can I freeze it?
Keep syrup tightly covered in the refrigerator for about 3 to 5 days. For longer storage, freeze the syrup in an airtight container or ice cube tray for up to 3 months. Thaw in the fridge before using.
How can I make the drink less sweet or spicier?
To reduce sweetness, use less syrup per serving or cut the sugar when making the syrup. To increase heat, steep the ginger longer, use more ginger, or add a small piece of fresh chile while simmering. Always taste as you go.
Can I turn this into ginger beer or add alcohol?
This recipe makes nonfermented ginger ale. Ginger beer is made by fermenting with yeast or a ginger bug, which produces carbonation and a small amount of alcohol. You can instead add a splash of rum, vodka, or bourbon to your poured drink for a boozy version.
Can I reuse the cooked ginger pieces?
You can re-simmer the used ginger to extract a weaker second batch, but the flavor will be milder. Many people compost the spent ginger or add it to savory dishes for extra flavor instead of making a second syrup.
How do I avoid burning the syrup while reducing it?
Use medium heat, a heavy-bottomed pan, and stir occasionally. Watch closely once the liquid nears a cup, and remove from heat as soon as it is concentrated to avoid scorching. Let it cool before storing.
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