There is something so refreshing to me about lemon and ginger. I will readily admit that my favourite soda is gingerale. The problem is that your typical can of contains nearly 10 teaspoons of sugar as well as a myriad of chemicals to get the flavour right. I decided to take matters into my own hands and come up with something better. May I present to you a delightful alternative? With only 2 teaspoons of sugar per serving as well as the added benefit of vitamin C from lemon and the anti-inflammatory properties of ginger, this simple syrup just elevated your backyard bevvie to something spectacular!
Homemade Lemon Ginger Soda Syrup
- 100 g ginger root peeled & sliced into coins
- 2 lemons
- 3/4 c raw sugar
- 1 c water
- 2 tsp cream of tartar optional
- mint leaves for garnish
- Wash & peel ginger root. Slice into coins and add to a small saucepan. Wash both lemons and remove the peel from one and place into the pan. Squeeze the lemon juice into the pan. Add water and sugar as well. If using the cream of tartar, you can add it now. I use the cream of tartar if I want to keep the syrup for a few days. The cream of tartar helps keep the sugar from crystallizing. If you plan to use the syrup on the same day you make it, or even the next day, you can omit this ingredient.
- Bring the pan to a gentle boil and stir gently until the sugar is dissolved. Once sugar is dissolved, remove from heat and allow the ginger and lemon to steep in the pan for about an hour.
- Once cooled, pour contents of the pan into a jar through a fine-mesh sieve to just get the liquid from the pan. Store in the fridge until you are ready to use. The soda syrup will last for about a week in the fridge.
- I like to use about 1 tbsp of syrup to about one cup of sparkling water, but adjust to your taste. Garnish with mint leaves for an added special touch.