4

How to Make Homemade Ginger Ale

^
Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

I am what I eat, figuratively, at least since I both self-identify as a Ginger and I adore all things ginger-flavored. I sprinkle ground ginger in my tea, order anything vaguely laced with the spice on Asian menus, and once even took two large bites off a piece of the root itself. (My stomach hurt terribly and I was desperate. It helped, actually.)

My husband and I have been scheming for years to make and sell our own ginger beer (angel investors, where are you?), and recently I've been trying out recipes for homemade ginger ale in between working furiously on the ol' dissertation.

Making your own ginger ale can be shockingly simple and alarmingly complicated. The Internet holds a good number of recipes ranging in difficulty; I found success with a formula that was slightly more involved than one might find in a cookbook directed at three-year-olds.

A big shout-out to SeasonWithSpice for not only providing cute pictures and instructions a brain-fried ABD grad student could follow but also figuring out an easy formula for a spicy ginger ale. Yes, if I wanted something over-sweetened and vaguely laced with ginger, I would pick up some Canada Dry, thank you very much. I like a ginger brew about which the indefatigable Ralph Wiggum would say, "Tastes like burning."

Two notes on SeasonWithSpice's recipe:

  • Dark brown palm was not to be found in my household, so I actually used about a teaspoon of molasses, which worked just fine.
  • SWS's chefs do not specify how much ginger syrup to add to your soda water. You have to experiment a bit to find the perfect ratio for your tastes, but I would suggest starting with about four ounces of soda water and gradually adding syrup in 1/2-teaspoon increments.

Or, if you're feeling more like, "Don't give a hoot, just want it to burn my tongue off," throw caution into the wind and start with three ounces of syrup, add a splash of water and go from there.


Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.