Ginger Ale
This homemade ginger ale recipe is an old-school British classic - sweet, citrusy and packed with that unmistakable ginger kick.
Ingredients
Method
Pour the syrup through a fine mesh strainer set over a bowl, pressing down to extract all of the juice out. Chill quickly by placing over an ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature is reached.
Using a funnel, pour the syrup into a clean 2 L plastic bottle and add the yeast, lemon juice and remaining filtered water. Place the cap on the bottle, shake gently to combine then leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.
A fizzy favourite with a fiery ginger twist!
There’s a long tradition of ginger-based drinks in Britain, and while ginger ale is less fiery than ginger beer, it’s still packed with flavour. This particular ginger ale recipe is equally at home poured over ice on a warm afternoon or served alongside a hearty meal.
Start by combining the ginger, sugar and 125 ml water in a saucepan and heat, stirring until the sugar dissolves. Remove from the heat, cover and leave for about an hour, then strain well and cool to room temperature. Pour into a separate container, add the yeast, lemon juice and remaining water, seal and shake gently to combine. Finally, leave your ginger ale at room temperature for around 48 hours, then refrigerate before serving.
Once it’s ready, this ginger ale recipe is incredibly versatile. Enjoy chilled on its own, or use it as a mixer to add a spicy kick to your favourite spirits. And if you’re feeling creative, you can try more interesting ginger ale ideas, such as dialling up the ginger for more heat, adding extra lemon for sharpness, or experimenting with a splash of lime.
