I crafted a Homemade Ginger Ale that quietly incorporates fresh turmeric root and honey for an unexpectedly effective pantry remedy.

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I love tinkering with simple drinks and my Easy Homemade Ginger Ale Recipe surprised me. Fresh ginger gives a sharp kick that makes sparkling water pop, and the fizz somehow warms you from the inside without being heavy.

People sometimes tag this as Homemade Ginger Ale Healthy or even the Best Homemade Cough Remedy, and yeah sometimes it feels like a little rescue when my throat is sore. There is a curious edge to it, spicy and bright, that hooks you, so even if you think you know ginger ale you might be surprised.

Ingredients

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Fresh ginger gives a spicy kick, it’s anti inflammatory, aids digestion, little fiber.
Sugar sweetens everything, quick carbs for energy, kinda empty calories, use sparingly.
Simple water dilutes syrup, zero calories, just a carrier for flavors, keeps balance.
Lemon juice adds bright tang, vitamin C, a little acidity cuts sweetness, refreshing.
Sparkling water gives fizz, no sugar, makes drink light, great low calorie swap.
Ice chills fast, dilutes slowly, keeps drink crisp, nothing nutritional but useful.
Citrus slices look pretty, add aroma, tiny extra vitamin C and zest.
Mint adds a herbaceous aroma, cooling sensation, minor antioxidants, pairs well with ginger.

Ingredient Quantities

1 cup fresh ginger, peeled and grated or thinly sliced (about 100 g)

1 cup granulated sugar (200 g)

1 cup water (240 ml) for the ginger syrup

2 tablespoons fresh lemon juice (from about 1 lemon)

4 cups chilled sparkling water or club soda (about 1 liter)

Ice cubes for serving (optional)

Lemon or lime slices for garnish (optional)

Fresh mint sprigs for garnish (optional)

How to Make this

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1. Peel and grate or thinly slice 1 cup fresh ginger (about 100 g), then pack it into a measuring cup so you really have a full cup.

2. In a small saucepan combine 1 cup granulated sugar (200 g), 1 cup water (240 ml) and the grated or sliced ginger. Heat over medium until the sugar dissolves and the mixture comes to a gentle simmer.

3. Let it simmer gently for 8 to 10 minutes so the ginger flavor comes out, then turn off the heat and let the ginger steep in the hot syrup for another 15 to 30 minutes for more kick. Dont boil hard or it can get bitter.

4. Strain the syrup through a fine mesh sieve or cheesecloth into a bowl or jar, pressing on the solids to extract as much liquid as you can. Discard the spent ginger solids or save for compost.

5. Stir in 2 tablespoons fresh lemon juice (about 1 lemon) to the warm syrup, then cool the syrup to room temp and chill in the fridge until cold. Adding the lemon while warm helps the flavor, but chilling keeps the fizz later.

6. When ready to serve, make sure you have 4 cups chilled sparkling water or club soda (about 1 liter) ready and ice if you want it cold.

7. For the batch: pour the cooled ginger-lemon syrup into a pitcher and add the 4 cups chilled sparkling water, gently stir to combine. Taste and adjust: add more syrup if you like it sweeter or more gingery, or dilute with extra sparkling water if too strong.

8. Serve over ice if desired and garnish with lemon or lime slices and fresh mint sprigs. Store any leftover ginger syrup in an airtight container in the fridge for up to 2 weeks.

Equipment Needed

1. Vegetable peeler for the ginger
2. Box grater or a sharp chef knife plus a cutting board (for grating or thinly slicing)
3. 1-cup measuring cup (also use to pack the grated ginger)
4. Measuring spoons (tablespoon for the lemon, plus small adjustments)
5. Small saucepan (about 1 quart) to make the syrup
6. Wooden spoon or heatproof spatula to stir, dont use metal for scraping if nonstick
7. Fine mesh sieve or cheesecloth and a bowl or heatproof jar to strain into
8. Pitcher and long spoon for mixing with the sparkling water, plus serving glasses and ice tools

FAQ

Q: How long will homemade ginger ale keep in the fridge? A: The ginger syrup alone will keep in an airtight jar up to 2 weeks. Once you mix syrup with sparkling water drink it right away for best fizz, or it'll go flat after a day or two in the fridge.

Q: Can I cut the sugar or use a substitute? A: Yes, you can use less sugar or swap in honey or maple syrup but the flavor will change, honey is stronger so use a bit less. For no-calorie options use stevia or erythritol but mouthfeel and taste wont be exactly the same.

Q: Can I use ground ginger or jarred ginger instead of fresh? A: Fresh ginger gives the brightest flavor, but ground or jarred will work in a pinch. Start small, about 1 to 2 teaspoons ground for this batch, simmer and taste, you may need to adjust. Jarred ginger is less intense so use slightly more.

Q: How do I control how spicy or sweet it is? A: Adjust the grated ginger amount and how long you simmer the syrup for more heat, and add more or less sugar to taste. Also dilute with extra sparkling water if it feels too sweet or strong.

Q: Is ginger ale healthy, can it help with nausea? A: Ginger has compounds that can ease nausea and help digestion, and it has some anti inflammatory benefits. But this is a sugary drink so dont treat it like medicine and check with your doctor if youre pregnant or on meds.

Q: How do I keep it fizzy or make it extra carbonated? A: Use very cold sparkling water and add it just before serving. For stronger fizz use a soda maker to carbonate chilled water, then mix with the syrup. If you try fermenting for natural carbonation that needs yeast and pressure-safe bottles and more care.

Easy Homemade Ginger Ale Recipe & Health Benefits Substitutions and Variations

Easy Homemade Ginger Ale Recipe & Health Benefits

Intro
This ginger ale is bright, fizzy and way better than store bought. It’s simple to make and you control how sweet or spicy it is. Perfect for hot days, for settling an upset stomach, or just because.

Ingredients
– 1 cup fresh ginger, peeled and grated or thinly sliced (about 100 g)
– 1 cup granulated sugar (200 g)
– 1 cup water (240 ml) for the ginger syrup
– 2 tablespoons fresh lemon juice (from about 1 lemon)
– 4 cups chilled sparkling water or club soda (about 1 liter)
– Ice cubes for serving (optional)
– Lemon or lime slices for garnish (optional)
– Fresh mint sprigs for garnish (optional)

How to make it
1. Make the ginger syrup: Combine the grated ginger, sugar and 1 cup water in a small saucepan. Bring to a simmer over medium heat, stir until the sugar dissolves, then lower the heat and simmer gently for 10 to 15 minutes so the ginger flavor infuses.
2. Strain and finish: Let the syrup cool a bit, then strain through a fine mesh sieve or cheesecloth into a jar, pressing the solids to get all the flavor. Stir in the lemon juice. Taste and add a bit more lemon if you want it brighter. Refrigerate the syrup if not using right away.
3. Build the drinks: For each glass, pour about 2 to 4 tablespoons of ginger syrup into a glass with ice, top with about 1 cup of chilled sparkling water, stir gently and taste. Add more syrup for a stronger, spicier ginger ale. Garnish with lemon or lime slices and a sprig of mint.
4. Storage: Keep the ginger syrup in the fridge up to 2 weeks. If it smells off or looks cloudy, discard it.

Hacks and tips
– Peel ginger with the edge of a spoon, it wastes less than a knife.
– If you like it fizzyer use very cold sparkling water and add syrup last, pour gently.
– Save the used ginger bits: they can go into smoothies, baked goods, or dehydrated into chips.
– Want it booze friendly Add a splash of rum or vodka for a simple cocktail.

Health benefits (simple and short)
– Ginger can help calm nausea and upset stomachs.
– It has natural anti inflammatory compounds that can help with mild aches.
– Ginger may help digestion and reduce bloating after a big meal.
– Lemon adds vitamin C and a bright note.
Note: This is general info not medical advice. If you have health conditions or take meds, check with your doctor.

Substitutions

Fresh ginger: use bottled ginger paste or grated candied ginger for similar flavor, or start with 1 to 2 teaspoons ground ginger and add more to taste, since ground is stronger.
Granulated sugar: swap with honey or maple syrup (use about 3/4 cup liquid sweetener to start and adjust), or use coconut sugar 1:1 for a less refined choice.
Water for the syrup: replace with brewed green tea or mildly flavored herbal tea for extra depth, or use coconut water for a hint of sweetness and electrolytes.
Fresh lemon juice: use fresh lime juice for a sharper tang, or substitute 1 to 2 teaspoons apple cider vinegar if you want acidity but less citrus flavor.

Pro Tips

– Grate vs slice to control heat: finely grated ginger gives a sharper, faster bite while thin slices are milder and easier to strain, so pick the cut based on how spicy you want it. If you want extra kick, bruise the slices with the back of a spoon before you steep them, it helps release more oils.

– Keep everything cold so it stays fizzy: chill the syrup and the sparkling water well, and add syrup slowly while stirring gently so you dont knock out all the carbonation. If you like ice, add it after you mix not before, ice will water it down fast.

– Taste and tweak, dont assume one ratio fits all: start with less syrup when you mix and add more if needed, or cut sweetness with a squeeze of extra citrus. A tiny pinch of salt can actually make the ginger pop more, try just a pinch and see.

– Stretch the syrup and save waste: freeze leftover syrup in ice cube trays for quick single-serve uses, and dry or candify the spent ginger pieces instead of trashing them — they make great cooking add-ins or snacks. Sterilize your jar and it will keep longer in the fridge.

– For more depth try layering flavors: add a few torn mint leaves or a thin slice of fresh turmeric while steeping for complexity, or finish each glass with a bit of fresh grated ginger for brightness right before serving.

Easy Homemade Ginger Ale Recipe & Health Benefits

Recipe by Sam Ecclestone

0.0 from 0 votes

I crafted a Homemade Ginger Ale that quietly incorporates fresh turmeric root and honey for an unexpectedly effective pantry remedy.

Servings

servings

Calories

222

kcal

Equipment: 1. Vegetable peeler for the ginger
2. Box grater or a sharp chef knife plus a cutting board (for grating or thinly slicing)
3. 1-cup measuring cup (also use to pack the grated ginger)
4. Measuring spoons (tablespoon for the lemon, plus small adjustments)
5. Small saucepan (about 1 quart) to make the syrup
6. Wooden spoon or heatproof spatula to stir, dont use metal for scraping if nonstick
7. Fine mesh sieve or cheesecloth and a bowl or heatproof jar to strain into
8. Pitcher and long spoon for mixing with the sparkling water, plus serving glasses and ice tools

Ingredients

1 cup fresh ginger, peeled and grated or thinly sliced (about 100 g)
1 cup granulated sugar (200 g)
1 cup water (240 ml) for the ginger syrup
2 tablespoons fresh lemon juice (from about 1 lemon)
4 cups chilled sparkling water or club soda (about 1 liter)
Ice cubes for serving (optional)
Lemon or lime slices for garnish (optional)
Fresh mint sprigs for garnish (optional)

Directions

Peel and grate or thinly slice 1 cup fresh ginger (about 100 g), then pack it into a measuring cup so you really have a full cup.
In a small saucepan combine 1 cup granulated sugar (200 g), 1 cup water (240 ml) and the grated or sliced ginger. Heat over medium until the sugar dissolves and the mixture comes to a gentle simmer.
Let it simmer gently for 8 to 10 minutes so the ginger flavor comes out, then turn off the heat and let the ginger steep in the hot syrup for another 15 to 30 minutes for more kick. Dont boil hard or it can get bitter.
Strain the syrup through a fine mesh sieve or cheesecloth into a bowl or jar, pressing on the solids to extract as much liquid as you can. Discard the spent ginger solids or save for compost.
Stir in 2 tablespoons fresh lemon juice (about 1 lemon) to the warm syrup, then cool the syrup to room temp and chill in the fridge until cold. Adding the lemon while warm helps the flavor, but chilling keeps the fizz later.
When ready to serve, make sure you have 4 cups chilled sparkling water or club soda (about 1 liter) ready and ice if you want it cold.
For the batch: pour the cooled ginger-lemon syrup into a pitcher and add the 4 cups chilled sparkling water, gently stir to combine. Taste and adjust: add more syrup if you like it sweeter or more gingery, or dilute with extra sparkling water if too strong.
Serve over ice if desired and garnish with lemon or lime slices and fresh mint sprigs. Store any leftover ginger syrup in an airtight container in the fridge for up to 2 weeks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.