Fresh Ginger Ale with Lime and Honey Syrup
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Sliced fresh ginger is simmered with water, sugar, honey and salt, lime juice is added, and the strained syrup is topped with cold soda water over ice.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Simmer the ginger. Put the ginger, water, sugar, honey and salt in the saucepan and bring to a simmer over medium heat. Lower the heat and cook gently for 15 minutes, stirring now and then, until it smells strongly of ginger.
- 2
Add lime and cool. Take the pan off the heat, stir in the lime juice and leave to cool completely, about 30 minutes.
- 3
Strain. Pour through the lined sieve into the bowl, pressing on the ginger to extract every drop, then discard the ginger. You will have about 360 ml syrup; pour it into the jar and chill.
- 4
Serve. Fill each glass with ice, add 60 ml syrup and top with about 180 ml cold soda water. Stir once, gently, and add a lime wedge.
Storage
The syrup keeps in a closed jar in the fridge for up to 1 week. Add the soda water only when serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan
- wooden spoon
- fine sieve lined with muslin
- medium bowl
- jar or bottle
- 6 tall glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 73 kcal |
| Protein | 0.1 g |
| Carbohydrate | 19.4 g |
| of which sugars | 18.4 g |
| of which free sugars | 18.4 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 0.05 g |
Protein per 100 kcal
0.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
