I'm calling this the Parish Stapleton Ginger Ale because that is who introduced me to this delicious non alcoholic bevy.
Ginger Syrup for Homemade Ginger Ale
This ginger syrup makes a smooth, creamy, complex ginger ale. It's not too spicy. If you want more of a ginger beer flavor profile, use more ginger (I'd start with one and a half times the amount here). There's no need to peel the ginger for this. Just be sure to rinse it thoroughly first. I like using whole nutmeg and whole cardamom pods here because grated spices are difficult to strain out and will make the syrup gritty. If you don't have a vanilla bean, you can leave it out and add a teaspoon of vanilla extract at the end, but it will be better with the vanilla bean. I like to use a mix of turbinado and plain granulated sugar, but you either variety For ginger ale, I like to use a 3:1 ratio of sparkling water to syrup, which means an 8-ounce glass of ginger ale would use a 1/4 cup of syrup and 6 ounces of sparkling water. I also like to add a squeeze of freshly squeezed lemon or lime juice for a bright citrus note.
PREP TIME5 minutes
COOK TIME45 minutes
TOTAL TIME50 minutes
- 100 grams (3 3/4 ounces) fresh ginger, chopped into small pieces
- 1 whole nutmeg, roughly chopped into 4-6 pieces
- 1 vanilla bean, split half lengthwise
- 4-6 green cardamom pods
- 1-2 star anise pods
- 200 grams (1 cup) sugar
- 475 grams (2 cups) water
- Add the ginger, nutmeg, vanilla bean, cardamom and star anise, sugar and water to a medium saucepan and bring to a boil. Reduce to a low simmer and let simmer for about 45 minutes or up to an hour.
- Remove from heat and let cool to room temperature.
- Strain through a fine mesh strainer. Discard the solids and transfer the syrup to an airtight bottle or jar. Store in the refrigerator.
Keeps for about 2 weeks in the refrigerator.
Mix 3 parts sparkling water to 1 part syrup for ginger ale.
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