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Fresh Lemongrass Ginger Ale

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Servings: 1 quart, about 10 glasses      Prep Time:       Cook Time:

The original recipe includes chilli and is non-alcoholic. Its hot out and didn't feel like more heat, so I left out the chilli. I also added a splash of gin to each glass. Gin has an herbally, citrusy quality that goes really well with lemongrass and ginger.


1.5 pounds fresh ginger, cut into thin strips (don’t bother peeling)
3 stalks lemongrass, outer leaves discarded and bottom 6” roughly chopped into 1/2" sections
1 3/4 cups sugar
1 1/4 quarts water
soda water
gin (optional)
lime wedges


1.Throw the ginger and lemongrass into a food processor and process until it becomes a consistency of a thick puree. You’ll have to stop the machine and scrape down the sides a couple of times.

2.In a saucepan over high heat,, add 1 1/4 quarts of water, lemongrass/ginger and the sugar. Boil and immediately turn heat to medium-low and simmer for 15 minutes, uncovered. Strain with a couple layers of cheesecloth. Chill in fridge as long as you can wait.

3.To serve, fill a tall glass with ice. Add a ¼ cup of syrup in the glass. Top with soda water and or gin. A quick squeeze of lime, sip and pretend you’re on vacation.