Traditional recipes

Homemade ginger ale recipe

Homemade ginger ale recipe

  • Recipes
  • Dish type
  • Drink

A fun way to make a family favourite. Above all things, have fun and feel free to experiment! Try adding fruit extract, if you like.

54 people made this

IngredientsServes: 8

  • 1 1/2 tablespoons grated fresh root ginger
  • 200g caster sugar
  • 1/4 teaspoon dried active baking yeast
  • 1 lemon, juiced
  • water

MethodPrep:10min ›Ready in:10min

  1. Into an empty 2-litre bottle, put the ginger, sugar, yeast and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tightly as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a sieve.

Recently viewed

Reviews & ratingsAverage global rating:(55)

Reviews in English (48)

by jdca5033

First let me say that I have not made this recipe. The yeast you want to try is Champagne yeast (Red Star brand is decent as I use it in Root Beer). Beer yeast will have too many off flavors that are important for different varieties of beer but not soda. Also, be careful that you don't bottle in glass as you could create a bottle bomb depending on fermentation temp and how tight the cap/lid is. As with any fermentation with yeast and fermentables (sugar) there will always be a % of alcohol (small but still present). After 2-3 days the jug needs to be chilled and kept at fridgerator temps to force the yeast to settle and become inactive (they don't die just become inactive). Remember, yeast is a living organism and will continue to thrive when conditions are right for them which means eating the sugars and creating the by-product alcohol.-24 Feb 2008

by Liz

This is not a review, as such, but a "helpful" hint. My brother and dad made wine several years ago and experienced a similar explosion (all over the room and one VERY happy guinea pig!) and were told to cap the bottle with a balloon. The balloon expands with the gas, which can then be vented quite easily by pulling the neck of the balloon away from the bottle's neck. No explosions and no mess!-18 Mar 2010

by Rena Lynn

I know this recipe works because it's identical to the one that I already use!I put at LEAST 2 Tbs of ginger root in mine because I love ginger. Because it's a bit difficult to put the grated ginger into those small-mouth bottles, you can soak the grated ginger overnight in a separate container, strain it, and then pour it into the 2-ltr bottle together with the other ingredients. It works either way! Beats store-bought ginger ale by many miles and of course is much cheaper. The only(little)thing I would like to see changed is using something besides regular yeast so that it won't have that slight yeasty taste. Is there anything else that can be used to give it the needed carbonation? Does brewer's yeast have that same taste??-08 May 2006

Using fresh ginger root in this homemade drink sets the bar way above any ginger ale you can buy from the store.

Ginger is full of anti-inflammatory properties to help fight off a cold or flu. It also has antioxidants and anti-bacterial power that makes it beneficial in many ways, not just fighting germs! So, get the ginger root peeled and grated to add to this homemade ginger ale recipe.

This recipe will fill a 2-liter bottle and will store refrigerated for about 2 weeks. As long as your bottle (cleaning and reusing a plastic bottle is perfect) has a tight seal it should stay nicely carbonated for that duration.

3 Tbsp fresh, finely grated ginger root

7 1/2 cups distilled or filtered water

In a saucepan over medium heat, bring the ginger, sugar, and 1/2 cup of water to a slow boil, stirring constantly until sugar is dissolved.

Remove the ginger syrup from the heat, cover, and allow to set for 1 hour.

Strain the ginger from the syrup using a fine mesh strainer (repeat if necessary until all ginger is removed).

Continue to allow the syrup to chill until it reaches room temperature. Speed this up by placing the container in an ice bath or the refrigerator.

Place a clean funnel into a clean, plastic 2-liter bottle and pour in the syrup, yeast, lemon, and remaining water.

Place the cap on the bottle and give it a good shake to mix the ingredients.

Allow the ginger ale to rest at room temperature for 2 days. Check it for the desired carbonation and when that is reached chill it and serve.

Traditional Homemade Ginger Ale Recipe

Fermentation of grains, fruits and herbs into refreshing and delicious drinks is nearly universal in ethnic cuisines. However, the rush to convenience in our modern society means that this practice is largely forgotten with the rise of factory produced sodas. Commercial versions of ancestral beverages offer no redeeming nutritional benefit. Worse, the consumption of these sugar laced or artificially sweetened drinks encourages obesity and other chronic ailments.

Soda really can be healthy! Learning traditional preparation techniques is all that is required. Leaving the belly bulging and backside expanding sodas from the store far behind is really not such a difficult task after all. You can still enjoy a tart, fizzy drink on a hot afternoon without all the health risks!

Homemade Ginger Syrup for ginger ale

Place chopped ginger in a food processor (or blender in a pinch) and pulverize until well chopped.

Place ginger, sugar, and water in a large stock pot. Bring to a boil, then reduce heat to a simmer and cook for 1 hour to 1 hour and a half, until the liquid has reduced down by more than half. You’re going from 6 cups of liquid to 2 cups. The boiling syrup will become glossy and silky as it cooks down and nears completion.

Remove syrup from the flame and strain twice through a cheese cloth, or fine mesh strainer, into a large bowl. Let syrup cool slightly before pouring into a bottle to store. Cool completely before incorporating into drinks.

This site tells you that you can make candied ginger from the cooked ginger. Check it out!

3 tablespoons ginger syrup (or to taste)

Combine all ingredients in a glass over ice. Stir with spoon to incorporate. Enjoy immediately. If you wanted to add bourbon… that would be delicious.


When I realized that store-bought ginger ale is usually made with no real
ginger, I was so disgusted. Manufacturers use “natural flavors” instead,
because it is cheaper than using real ginger. That’s why I came up with this
recipe for fresh homemade ginger ale. It’s sweet, spicy, and sooooo
refreshing on a hot day. My family goes bonkers for this drink.

Makes 1 serving
Prep Time: 10 minutes

Combine all the ingredients. Serve over ice.
Tip: If you don’t have a juicer, you can blend the ginger with the lemon juice
and squeeze the juice out of a cheese cloth or fine mesh strainer.

If you wrap your fresh ginger in paper towels in tightly closed plastic bags, they will keep for several weeks.

Since you love trying new homemade recipes, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 38,000 like-minded souls.

It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cabin.

Ingredients in homemade ginger ale

    • Fresh ginger is essential to this recipe. You can find it in the produce section of the grocery store, usually near the potatoes and onions. Keep any extra ginger in your freezer for another batch of ginger ale, or for grating into other dishes.
    • You&rsquoll be combining the sugar with water and the ginger to make a simple syrup.
    • A small amount of fresh lime juice complements the sweetness of the simple syrup.
    • Club soda has just the right amount of carbonation for this. Don&rsquot substitute sparkling water. It has fewer bubbles and the soda will taste flat.

    Making homemade ginger ale is incredibly easy. You just need fresh ginger, sugar, and water.

    Powdered ginger will not do here, so add some fresh ginger root to your grocery list if you don’t have any at the moment. My microplane is perfect for grating it, and try to get the freshest ginger possible. It’ll pack more punch, and will be less fibrous (which can make it hard to grate). I’m currently hoarding a stockpile of fresh picked ginger in the freezer that I bought from the farm stand. I can’t think of a more delightful treat that really fresh ginger root.

    I decided to share this recipe today, figuring that some of you (or someone you know) might’ve over indulged during the Thanksgiving holiday. I know, such a thing seems impossible at the time, but then there you are a few hours later, wishing you had exercised will power. Been there, done that. But really, if you love ginger ale, you also know it’s a year round treat, and I’m sure this homemade ginger ale will become a staple in your house. Hope everyone had a peaceful Thanksgiving. -xoxo

    The preparation couldn&rsquot be much simpler either.

    First, slice a lemon or lime in half. Juice it into a glass filled with ice. If you&rsquore using a small lime, use the whole thing. If you&rsquore using a larger lemon or lime, use only half.

    Next, grate about a centimeter of ginger root into the same glass. I have a special ginger grater that helps release the liquid from the ginger. When using that, I spray the sparkling water onto the grated ginger and into the glass.

    Fill the rest of the glass with sparkling water, and your healthy ginger ale is ready.

    Taste it for flavor, and adjust the flavor to suit your taste, as needed. You can add a drop or two of liquid stevia to add sweetness without added sugar.