Homemade Ginger Syrup for ginger ale















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)


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.

267 thoughts on “Homemade Ginger Syrup for ginger ale

  1. I have been making a variation of this for years. After my syrup has cooled I squeeze & strain the juice of 2 or 3 limes into the syrup.And yes,it does make a fabulous cocktail!!

  2. Thank you Joy! This sounds yummy. AND ginger is SO good for you. But what I want to know is, WHERE did you get the straws? They are so cute! @ Naomi — bitters should be in the liquor section. Often called Angostura Bitters —

  3. This is awesome! Sometimes, when people are telling me their recipes, I say “Oh, I should make that sometime!” Just to be nice. But I’m honestly gonna buy ginger root today. This is the perfect summer thingee. Only thing is I don’t know what bitters are, so I don’t know what section of the grocery store I can get them :(

  4. I think you read my mind, Joy! I was under the weather this week and sucking down ginger ale big time, thinking, “I could make this stuff and it would be SO much better!” and here you are, making it and bottling it up for the whole wide world! thanks man!

  5. Here’s a question (and a possibly stupid one): Should I store the syrup in the fridge, or is room temperature fine? It’s going to take me awhile to get through 2 cups (although I haven’t tried the ginger ale deliciousness yet, so maybe not). Thanks!

  6. I actually just made ginger syrup using Andrea Reusing’s new book, Cooking In the Moment. It’s for her rhubarb ginger sorbet, which is truly divine. She recommends adding the syrup to a summer cocktail of muddled strawberries, lime and vodka. Yum!

  7. I used to have a hate relationship with ginger when I bought some organic ginger apple juice that tasted awful–but this looks fantastic. it could rekindle the flame ;)

  8. This summer (because it’s been summer here in Florida for a while already) I’ve been making herbal sodas. For ease I just throw some tea bags (current favorites are lavender chamomile and Tazo Refresh – but not together) into water, slowly bring to a boil, add sugar to make a simple syrup. In a mason jar I “eyeball” the amounts of syrup and sparkling water, taste, adjust. Yum!

    Headed to the market today to pick up some ginger! Yum, ginger ale!

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