Total Time
Prep 5 mins
Cook 30 mins

Recipe adapted from Tad Weyland, Heirloom LA, Los Angeles. Published on Tasting Table. you will have 1 3/4 cups lemon ginger syrup left, which will keep a week in the fridge.

Ingredients Nutrition

  • 1 12 cups unbleached cane sugar (preferably organic)
  • 34 cup water
  • 12 lb fresh gingerroot, washed and sliced into quarter-inch thick rounds
  • 1 large lemon, washed, half sliced into quarter-inch thick rounds and the other half sliced into wheels for serving
  • ice
  • 34 cup seltzer water or 34 cup sparkling water


  1. Combine the sugar and water in a medium saucepan set over medium heat. Bring to a boil and use a wooden spoon to stir occasionally until the sugar is completely dissolved, about 2 minutes. Turn off the heat and set the simple syrup aside to cool for 5 minutes.
  2. In a blender jar, combine the ginger and sliced lemon; add the warm simple syrup and place a lid on the blender. Begin blending on the lowest speed until the ginger and lemon are roughly chopped, about 1 minute. Turn off the blender and let the ginger-lemon syrup steep for 10 minutes. Repeat, this time blending the ginger-lemon syrup on medium speed for 1 minute before turning the blender off and steeping for 10 minutes more.
  3. Strain the ginger-lemon syrup through a fine-meshed sieve lined with 2 layers of water-moistened cheesecloth, set over a medium bowl, using a rubber spatula to help push the mixture through.
  4. Fill a glass with ice, add 3/4 cup seltzer water. Top with ¼ cup ginger-lemon syrup and use the spoon to stir. Adjust the flavor with more ginger-lemon syrup or seltzer as needed. Garnish with a lemon wheel.
  5. The remaining ginger-lemon syrup can be stored in an airtight container for up to 1 week.