Homemade Ginger Syrup for ginger ale

IMG_4668

IMG_4668

IMG_4555

IMG_4562

IMG_4567

IMG_4574

IMG_4588

IMG_4604

IMG_4616

IMG_4621

IMG_4638

IMG_4642

IMG_4653

IMG_4668

Homemade Ginger Syrup for ginger ale

recipe from Imbibe Magazine

makes 2 cups ginger syrup

2 cups coarsely chopped ginger

2 cups granulated sugar

6 cups water

Place chopped ginger in a food processor (or blender in a pinch) and pulverize until well chopped.

Place ginger, sugar, and water in a large stock pot.  Bring to a boil, then reduce heat to a simmer and cook for 1 hour to 1 hour and a half, until the liquid has reduced down by more than half.  You’re going from 6 cups of liquid to 2 cups.  The boiling syrup will become glossy and silky as it cooks down and nears completion.

Remove syrup from the flame and strain twice through a cheese cloth, or fine mesh strainer, into a large bowl.  Let syrup cool slightly before pouring into a bottle to store.  Cool completely before incorporating into drinks.

This site tells you that you can make candied ginger from the cooked ginger.  Check it out!

Ginger Ale

1 cup club soda

3 tablespoons ginger syrup (or to taste)

lime wedge

dash of bitters (optional)

ice

Combine all ingredients in a glass over ice.  Stir with spoon to incorporate.  Enjoy immediately.  If you wanted to add bourbon… that would be delicious.

265 thoughts on “Homemade Ginger Syrup for ginger ale

  1. I’ve been making ginger syrup/ginger ale …replacing a spendy and unhealthy diet Vernor’s addiction :)! Use about this recipe except I add a couple of cinnamon sticks and a few whole cloves, reducing sugar by about 1/3. It makes what to me is a spicy “Vernor’s”. And for an adult drink, add a bit of Rum with water – hot or cold!

    The only downside is that the syrup seems to lose its zip quickly – more than 3-4 days. I started making just enough to last 2-3 days. It is not that labor intensive and I work from home.

  2. This was SO easy and delicious, though I did stand by the stove for two hours due to my innate fear of sugar overflowing the pot.

    I replaced the lime with a lemon and half the sugar with brown sugar, which gave it a really nice, deep flavour.

    Thanks for an amazing recipe!

  3. Joy, this is like a billion degrees of awesomeness. So awesome that it goes into my top 5 list of JTB goodies, right up there with Cinnamon Sugar Pull Apart Bread, Red Velvet BW Cookies, Spinach and Potato Breakfast Hash, and Parker House Rolls. And 6th and & 7th places should go to Hot Fudge Sundae Cupcakes and No bake Orange and Cream Pie.

    For some reason, every other recipes that I’ve tried from you has not turned out as good. Not that it’s your fault- I think I just need to either try them again or understand my own tastes better before I try them,

  4. Hey Joy! I’m having a dinner party this weekend and wanted to make this. Can it be made ahead and put in one of those big glass containers with a tap on it? I was going to set up a “drink station” with the dispenser, but then remembered that you say to pour the syrup over the lime. Thoughts?

Leave a Reply