Store-bought ginger ale is a fraud. It’s just sugary carbonated water with some random ginger flavoring, sold in half-empty cans. Making your own takes twenty minutes and you’ll never go back.
Ingredients :
- Fresh ginger — Choose a firm root, not wrinkled or soft to the touch. The younger and thinner the root, the less fibrous it will be—this matters because even though we strain it, an old woody root will give a harsher taste. No need to peel it perfectly: a quick scrape with a tablespoon is enough to remove the skin.
- Daddy Brown Stevia — The original recipe uses this specific brand because the ‘brown’ version brings a very slight caramelized note that mellows the whole thing. Other white stevias work but sometimes leave a slight bitterness at the finish. Start with the indicated amount, and adjust for the next batch if you want it more or less sweet.
- Organic lemon — The zest is the key part. A non-organic lemon here is a bad idea—pesticides concentrate in the skin. Remove the zest before juicing, using a fine rasp or a peeler. You want the yellow part, not the bitter white pith.
- Cinnamon stick — Just one is enough. Its role is subtle but real: it rounds out the ginger’s heat and adds a gentle warmth in the background. Ground cinnamon instead? No. It clouds the syrup and gives it a floury taste.
