Ginger has a unique flavor that some people find surprising and delicious while others find it confusing and assaulting in flavor. I happen to be in the first group. The combination of tropical and spicy notes leave me satisfied and inspired. Ginger is not the kind of root that you use in only one way. It’s great in desserts, soups, sauces, drinks, and even in meat. On top of being so versatile, ginger is also ridiculously healthy so there is really no excuse not to add it to every cup of tea I drink.

I love the idea of homemade ginger ale. You would think recreating a beverage like this would be time-consuming but there is really nothing to it. It’s been a week since my first sip of homemade ginger ale and I made it three times already. Next time I should just triple the recipe and save myself some time. I cannot see myself going back to the store-bought ginger ale ever again.

Homemade Ginger Ale (Adapted from Roots by Diane Morgan):

To make the ginger syrup, in a food processor or spice grinder, combine 1/2 cup roughly chopped fresh ginger. Process until the ginger looks minced. In a small saucepan, combine the minced ginger, 1 cup firmly packed light brown sugar, and 1 cup water and bring to a boil over high heat, stirring constantly until the sugar dissolves. Reduce the heat and simmer for 5 minutes to completely dissolve the sugar and infuse the syrup. Remove from the heat and let the ginger steep in the syrup until cool, about 30 minutes. Strain the syrup through a fine-mesh sieve placed over a container with a tight-fitting lid and then cover and refrigerate until well chilled. (The syrup will keep in the refrigerator for up to 2 weeks.)

Fill four 16-ounce glasses two-thirds full of ice. Pour 1/4 cup of the ginger syrup, 1 cup of club soda or cold water, 1 tbsp. lime juice, and 1 tsp. lemon juice into each glass and stir to combine. Garnish each glass with a lime wedge and serve immediately.