Homemade Ginger Ale

"Taken from Home Cooking magazine issue July/August 2005."
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Ready In:




  • Combine sugar, water and gingerroot in a medium saucepan; bring to a boil. Reduce heat and simmer until mixture has reduced slightly.
  • Strain gingerroot from syrup.
  • To make ginger ale, combine 2 tablespoons syrup with club soda. Pour over ice and serve with a squeeze of lime wedge. Store syrup in the refrigerator for several weeks.

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  1. Yum! I made a huge batch, and instead of peeling the ginger, I scrubbed it really well, cut off any questionable looking bits, and then ran it through the food processor to slice it. After I poured off most of they syrup, I continued to carefully cook the ginger in order to candy it (you can also use a dehydrator. I like eating the candied ginger by itself and I'll use some in making ginger cookies. Offered it at a party for something to stir into sparkling water, and it was a big hit.
  2. This is good! I just read an article the other day about the health benefits of ginger, and it included a recipe for ginger ale, but I can't find the article now. I feel like I might have a cold and I really wanted to try the real thing (never liked the store stuff), so I tried this recipe. I followed the ratios for making the syrup, except that I added the zest of 1 lemon to it, and I shook alittle cinnamon into it too (if I had a cinnamon stick I'd have done that). I don't have limes, so I used lemon wedges. I think I added way more than 2 tablespoons of syrup to each glass. But the results were so sweet and gingery and good. My boyfriend really likes it too (he's a ginger beer fan). And since it's a syrup concentrate, I can make several glasses of ale in any strength I choose, or make tea with it. I would imagine this might be good to drizzle onto a slice of vanilla cake or ice cream or use in other recipes. Anyone who likes ginger must try this recipe! I will be making this regularly now. Btw I used the strained ginger/lemon zest to make ginger candy (following recipe #8778).
  3. Tried this for the first time tonight. It's very enjoyable! We mixed it with sparkling water. I didn't use as much sugar as called for in the recipe. I think I will let the ginger steep a bit longer next time. I might also add a tea ball of cloves for some variety. Overall, nice and refreshing. Thanks for posting!
  4. Excellent and easy to fix. I do prefer Tonic water rather than club suda or seltzer. I refrigate it a quart jar and use it as I want. 4 Tlbs. to 16 oz. of Tonic water.


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