Homemade Ginger Ale

Forget the flat, overly sweet stuff from the store. Homemade ginger ale made with real grated ginger root has actual spicy bite and a brightness that commercial versions just don’t have.

The whole thing starts with a concentrated ginger-lemon syrup. You steep fresh grated ginger and lemon rinds in boiling water with honey for five minutes. That’s long enough to pull the sharp, peppery oils out of the ginger and the fragrant citrus oils from the lemon peel. Strain it, chill it, and you’ve got a syrup base you can keep in the fridge.

When you’re ready to drink, just add cold seltzer water. The fizz hits the ginger syrup and it bubbles up with this incredible fresh ginger aroma. Nothing artificial, nothing weird.

The honey is listed “to taste” for a reason. Start with 4 tablespoons and adjust. Some people like it sweeter, some want more ginger burn. You’re the boss here.

Pro Tips

• Grate the ginger on a microplane for the finest pulp, which releases more flavor in the short steep time
• Don’t skip the lemon rinds. They add a floral citrus layer that balances the ginger heat
• Make the syrup base in advance and store in the fridge for up to 5 days. Mix with seltzer per glass as needed
• Use the spiciest, most fibrous ginger you can find. Older roots with tighter skin tend to pack more heat

Variations

• Add a few fresh mint leaves to the steep for a ginger-mint soda
• Swap honey for maple syrup for a warmer, more autumnal sweetness
• Stir in a splash of lime juice instead of using lemon rinds for a ginger-lime version