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I am working on a new mocktail ebook, but I honestly could not wait to share this homemade ginger ale recipe with you because it might just be my new favourite summer sip.
Did you know that almost all of the ginger ale we purchase has no actual ginger in it? I know. Crazy, right? Canada Dry Ginger Ale was a staple for me growing up. Anytime any of us felt sick, Mom was there with ginger ale. It was basically medicine, comfort, and a fizzy treat all in one.
It was also my preferred mix when it came to alcohol. Most of you know that I am on a stretch of nearly 15 years sober (HOW THE HECK?!), but back in the day, rye and gingers were my jam. Actually, it was probably more my father’s jam, but I digress.
These days, there is no booze in my drinks and thank god for that! I do, however, still love pretending. I love a beautiful drink in a beautiful glass. I love bubbles. I love ice. I love herbs and citrus, and really, it’s just about something feeling special at the end of the day. I don’t miss the alcohol at all. This homemade ginger ale recipe gives me all of that without needing alcohol, artificial flavours, or the sugar bomb situation that often comes with store-bought pop.
And a Mocktail Mule? Say less.
This recipe starts with a simple ginger syrup, made with real fresh ginger, water, maple syrup, and lemon. Once that syrup is chilled, you add it to sparkling water or club soda, pour it over ice, add mint if you are feeling fancy, and suddenly you are sipping the best ginger ale from the comfort of your own kitchen!
What is ginger ale, exactly? Traditionally, ginger ale is a carbonated drink flavoured with ginger. It is usually sweet and fizzy and is used either as a soft drink on its own or as a mixer in cocktails and mocktails. The problem is that many store-bought versions contain little to no ginger. They often rely on “natural flavours,” sweeteners, and carbonation to create the idea of ginger ale without the real spicy warmth of fresh ginger.
Now, the idea might be really close, ginger and bubbles, but they are not the same. Ginger ale is usually lighter, sweeter, and milder. Ginger beer is usually stronger, spicier, and more intense. Traditionally, it was fermented, though many modern versions are non-alcoholic and simply brewed or flavoured to achieve that bold ginger bite.
Simple syrup is usually made by simmering sugar and water together until the sugar dissolves. It creates a liquid sweetener that mixes easily into cold drinks, which is why it is used so often in cocktails, mocktails, iced teas, lemonades, and coffee drinks.
This recipe is a little different because we are making a ginger simple syrup with maple syrup instead of white sugar. We are also infusing it with chopped ginger root and lemon juice, which gives it spice, brightness, and depth. So technically, this is a ginger infused syrup rather than a classic white sugar simple syrup. The purpose, however, is the same because it’s meant to sweeten and flavour your drink without leaving anything gritty at the bottom of the glass.
Start with fresh ginger root and roughly chop it. You do not need perfect pieces here. We are simmering the ginger to infuse the syrup, so it doesn’t need to look pretty.
Add the chopped ginger, water, maple syrup, and lemon juice to a medium pot. Give it a stir and bring the mixture to a boil.
Once it reaches a boil, reduce the heat and let it simmer for 20 minutes. This gives the ginger time to infuse into the liquid, creating a spicy, fragrant homemade ginger ale syrup. Your kitchen should smell incredible at this point. Bright, spicy, citrusy, and like you suddenly became the kind of person who casually makes syrups for drinks. Which, you are now, congratulations!
Pour the ginger-infused liquid through a fine-mesh sieve into a heatproof jar. Be careful, because the syrup will be hot. Do not throw away the ginger just yet. I have a zero-waste-ish idea for that coming up.
Allow the syrup to come to room temperature, then cover it with a lid or transfer it to a beautiful syrup jar and refrigerate.
To make your ginger ale, fill your favourite highball glass with ice. Add sparkling water or club soda almost to the top, then stir in 1 to 2 tablespoons of ginger syrup, or more to taste. Add fresh mint if desired, and enjoy your homemade ginger ale!
Trust me when I tell you, there are so many ways to use this ginger syrup, and homemade ginger ale is probably just the easiest! Now that I’ve been playing around with this recipe for the ebook, I’m obsessed with having a fresh jar of ginger syrup in my fridge. You may have already guessed that I’ve used it for a mocktail in the upcoming ebook, which you will also want to make sure you grab when it’s available!
It is also delicious stirred into iced tea, lemonade, hot tea, or even warm water with lemon when you want something soothing. You can drizzle a little over fruit, use it in marinades, stir it into salad dressings, or add it to sparkling water with frozen berries for an easy summer spritz. Once you have a jar of this in your fridge, you will find a hundred ways to use it.
There are a few things I will not do in my kitchen, and number one is peeling ginger. I flat-out refuse. I buy organic ginger and leave the skin on, and in this recipe, we’re not eating the ginger. We’re just using it to infuse the syrup, then straining it out, so I do not see the need to peel it!
Some of you will not want to do that, and that is okay. For those of you with the patience and time to peel ginger, use a small spoon and scrape the skin off. It is much easier than using a knife and removes less of the actual ginger. But me? The skin can stay.
Remember when I told you I had an idea for the discarded ginger? Because I am not a fan of wasting things, after straining the syrup, I added the leftover ginger pieces to an ice cube tray, filled with water, and froze them. When you’re ready to use them, you can pop a cube or two into soups, stir-fries, broths, sauces, or even hot water for a little ginger boost. You could also freeze some of the ginger syrup itself into cubes and add them directly to sparkling water. As the cube melts, it slowly flavours your drink. Very cute, very practical, very summer. This is also a great idea if you are entertaining. Make the syrup ahead of time, prep your cubes, and set up a little ginger ale or mocktail station with sparkling water, mint, lemon, lime, and berries.
Can I make this ginger syrup recipe ahead of time? Of course, and I suggest it because then the syrup has a chance to cool, and you’re not attempting to make a cool and refreshing drink with hot simple syrup! Store it in a sealed jar in the fridge and use it whenever you want homemade ginger ale or mocktails.
How long does ginger simple syrup last? This syrup can last about one month in the fridge, and sometimes longer, if stored properly in a clean, airtight jar. Always use a clean spoon and check for changes in smell, colour, or texture.
Can I use sugar instead of maple syrup? You can use white sugar, coconut sugar, or honey instead of maple syrup, but the flavour will change slightly. Maple syrup adds depth and keeps the recipe naturally sweetened.
Can I make this homemade ginger ale sweeter? Definitely, just add more maple syrup to your glass until it tastes right to you.
What is the best sparkling water to use? Use whatever sparkling water or club soda you love. Plain is best so the ginger flavour can shine.
Can I use this syrup for cocktails? Yes, it works beautifully in cocktails and mocktails. Since I am all about the zero-proof life these days, I especially love it for mocktail mules and fizzy summer drinks.
If you make this homemade ginger ale, I would love to hear what you think. Leave a rating and review below! Try these delicious drinks next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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