Minty Ginger Ale
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From the childhood summers at my grandparents’ house in Florida, I remember climbing their orange tree, reading in the living room, and rifling through the collection of sodas they kept in a cupboard in the sunroom. Not only were they not cold, but the vast majority of them were ginger ale–with the occasional cream soda or root beer I would quickly snatch up for myself. Only to come back the next day and have to settle for a gross, spicy ginger ale. Strange how our tastebuds change over time. I was a fairly picky eater as a kid, with a roaring sweet tooth. I wouldn’t even eat strawberries unless they were covered in sugar (or chocolate). Now they’re one of my favorite sweets and ginger ale is a staple in my fridge during these hot summer months. I just love the complexity of flavor the ginger, honey, and mint provide together. It’s not only refreshing, but very soothing to the stomach.
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Ginger Ale
Ingredients
- 1 1/2 cups water
- 2 tablespoons honey
- 1 1/2 inches ginger peeled and grated
- 1 tablespoon mint chopped
- ice
- sparkling water
Equipment
Instructions
- In a medium saucepan, bring the water to a boil over high heat, then add the honey and ginger and reduce the heat to medium. Simmer until reduced by half, about 30 minutes.
- Remove from heat and add the mint, steeping for 10 minutes.
- Strain the syrup into a measuring cup with a pour spout.
- To serve, pour 1 tablespoon of syrup into an 8-ounce glass, fill with ice, then top with sparkling water.
Hi Christina,
This recipe looks great!!!
Do you know how long the syrup will last in the fridge?
Thanks!
Laura
Barring contamination, the syrup should keep for a month or so, but I try to use my ingredients up as quickly as possible to minimize risk–or keep them in the freezer.