Homemade Ginger Ale —SCB

A quick post from me. We’re staying away from home while we start a remodel and my daughter is quite sick with the flu. To entice her to stay hydrated, I made some ginger ale. Doesn’t everyone have some childhood food or drink memory associated with being sick? My sister was telling me she can’t even look at butterscotch pudding because it’s all she ate for a week when she was my daughter’s age and had the flu. Hopefully, my ginger ale won’t become my kids’ version of butterscotch pudding—forever associated with sickness.

Oh, and homemade ginger ale is not just for sickies. I love it mixed with bourbon and lemon.

Homemade Ginger Ale
(this makes quite a bit of ginger syrup, it could easily be halved or quartered)

2 cups water
2 cups sugar (I used organic pure cane sugar)
Big knob of ginger (mine was about the size of a baking potato)
Sparkling water

Peel (I find the side of a spoon makes this job really easy) and slice the ginger. Combine water, sugar and ginger in a saucepan and bring to a boil on the stovetop. Simmer until reduced, about 15 minutes. Cover and allow the syrup to cool for 20-30 minutes. Pass through a sieve. Syrup will keep in the refrigerator for a few weeks.

To make ginger ale, mix with sparkling water to taste. Lemon and fresh mint are great additions if you have them available.