Makes about1 1/2 cups syrup (enough for 4 to 6 drinks)
- Active time:10 min
- Start to finish:3 hr (includes chilling)
June 2009
Carefully simmering fresh ginger in water for a good, long while is the key to deep, rounded flavor. Once you have the ginger syrup on hand, a hankering for ginger ale can be satisfied practically instantly (the drink’s trademark fizz comes from seltzer). For a more traditional take on this zingy cooler, check out the recipe for Homemade Ginger Beer.
-
1 1/2
cups
chopped peeled ginger (7 ounces)
-
2
cups
water
-
3/4
cup
sugar
-
About 1 qt chilled seltzer or club soda
-
About 3 tablespoons fresh lime juice
Make Syrup:
-
Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.
-
Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.
Cooks’ note: Ginger syrup keeps, chilled, 1 week.
