Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net
drinks, fall, gluten free, spring, summer, vegan, vegetarian, winter

Ginger Syrup for Homemade Ginger Ale

This ginger syrup is a favorite for me. It makes the best ginger ale. It’s sweet and spicy and complex.

I used to imagine ginger ale was one of those mysterious beverages that required a lab or a factory or complicated equipment to produce. (I used to feel the same way about tonic.)

It turns out that’s not the case. And there’s something magical about being able to conjure up a drink like that with simple ingredients at home.

Star anise, ginger root, vanilla bean, cardamom pods, whole nutmeg

I spent a long time looking for a ginger syrup recipe that would make the kind of ginger ale I like to drink. And I was repeatedly disappointed.

I tried a few that I found too sharp and hot to drink on their own. And others that were just boring.

So I made up my own version with ginger as the star, but a bunch of other complementary spices to make it more interesting. And I tweaked it a few times until I found a combination of flavors that felt full and round and pleasantly sippable.

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net

It’s so ridiculously easy to make.

Just chop some ginger, throw in a few other spices and a vanilla bean, add some sugar and water and simmer. Then strain out the solids and let the syrup cool.

Then top with sparkling water for a homemade ginger ale.

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net

Add some fresh lime juice if you’re feeling citrusy. Add some booze if you’re in the mood for a Moscow Mule or any of its many variations.

But still, I think this perfectly delightful as a nonalcoholic beverage for children and adults alike.

This is not a ginger syrup for ginger beer, which tends to be extra spicy with gingery heat. The heat on this one is perceptible but subtle.

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net

This is, rather, a ginger syrup for ginger ale.

One that is smooth, creamy with vanilla bean (what can I say, I’m a Michigan girl who grew up drinking Vernor’s), and complex with a variety of warming spices including cardamom and nutmeg and star anise to round out the flavor.

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net

(And I know you want to murder me for saying vanilla bean because they cost like a bazillion dollars, so I’m also going to let you know that you can absolutely get away with vanilla extract or vanilla bean paste if you want to.)

Too many ginger syrup recipes rely on ginger alone, which, to me at least, makes them one note and flat. Here, the ginger is still front and center but is surrounded by a group of supporting players to give it depth.

Ginger syrup

This ginger syrup pretty much makes my perfect ginger ale. The kind I can add vanilla ice cream to for floats or mix with smoky mezcal for a Mezcal Mule.

But you can feel free to tweak it to your tastes. Bump up the cardamom or skip the star anise or throw in lemon or lime zest if you prefer. If you want it spicier, add more ginger. Feel free to play around with it–it’s flexible.

Adding soda water to ginger syrup to make ginger ale

As for me, I’ll be enjoying it with some sparkling water and some lime.

Cheers.

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net
Overhead view of homemade ginger ale
Yield: 12 ounces

Ginger Syrup for Homemade Ginger Ale

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 Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Remove from heat and let cool to room temperature.
  3. Strain through a fine mesh strainer. Discard the solids and transfer the syrup to an airtight bottle or jar. Store in the refrigerator.

Notes

Keeps for about 2 weeks in the refrigerator.

Mix 3 parts sparkling water to 1 part syrup for ginger ale.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:Calories: 66 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 17g Fiber: 0g Sugar: 17g Protein: 0g
Want Even More Goodness?
Get Blossom to Stem In Your Inbox!
We hate spam. Your email address will not be sold or shared with anyone else.

23 Comments

  • Oh what a wonderful recipe, so flavourful and healthy too! Ginger is a great digestive! Oh, love your pictures btw!

    Reply
    • Thanks so much, Tina!

      Reply
  • This is brilliant! I literally just came from a craft cocktail class, and they were using ginger ale and ginger beer for some of the cocktails! Love it!

    Reply
    • Thank you! I hope you can put it to use! It’s a great cocktail mixer!

      Reply
  • This sounds perfect! Also, mix it with your lime popsicle recipe…. 🙂

    Reply
    • Thanks, Charlotte! It’s perfect with lime!

      Reply
  • Great basic recipe with very clear instructions! Awesome!!

    Reply
    • Thanks, Ludmilla!

      Reply
  • Very Cool, would this be much different for ginger beer?

    Reply
    • For a spicy ginger beer, I’d use 150 grams (or 5 1/2 ounces) of ginger and probably omit the vanilla bean and maybe add some lime zest. But otherwise, it would be the same method.

      Reply
  • Homemade ginger ale? Omg I’m so happy I have this recipe now. Can’t thank you enough! 🙂

    Reply
  • You’re welcome! Glad I could help!

    Reply
  • How big a piece is 3 3/4 ounces?

    Reply
    • It’s about a 5×1-inch piece (or a few fingery bits that equal that).

      Reply
  • Amazing Recipe..And Good For Health!!!!!

    Reply
  • WELL I KNOW IT WILL BE GOOD, BUT FOR ME , I CAN NEVER FOLLOW A RECIPE WITHOUT A DASH OF
    ‘CAROLANN’+ LOL.. I HAVE FOLlOWED “HOW TO” PERFICT!! LOVE IT..TtHANKS

    Reply
    • Thanks, Carol Ann!

      Reply
  • How long can this be the in refrigerator for? Or is there a way to can it or store it outside of the refrigerator? I was just given SO much ginger and I’m trying to put it to good use!

    Reply
  • Mikayla,

    This keeps in the refrigerator for about two weeks. You can also store it indefinitely in the freezer and thaw as needed (I’d freeze it in an ice cube tray or small containers so you don’t need to thaw it all at once). Also, if you have more ginger than you want to use for this, you can also keep fresh ginger in the freezer (no need to even peel it–just put it in a ziploc) and use it basically like fresh ginger in anything.

    Reply
  • I have checked your site and i have found some duplicate content, that’s
    why you don’t rank high in google, but there is a tool that can help you to create 100% unique articles, search
    for; SSundee advices unlimited content for your blog

    Reply
  • This recipe makes a terrific syrup. My son loves the vanilla-y taste, and has asked me to make it again and again. Thanks so much for posting.!

    Reply
  • This is quite a good recipe. The spices give it such a wonderful depth. Far better than the plain ginger-and-sugar recipes I found elsewhere.

    A couple of small critiques. 1) I found the vanilla far too dominant. Next time, I’m going to add just a half or quarter bean so that it is more balanced and in harmony with the other flavours. 2) I found this too sweet (and I am a sugar junkie). Will cut back the sugar by about a quarter.

    Thanks so much for posting this!

    Reply
    • Thanks, Andrew. I encourage everyone to tweak to their liking.

      Reply

Write a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.