One of my favorite restaurants is Big Bowl. I used to eat at their various locations when I lived in Minnesota and later when visiting family in the Chicago area. I like their food, made with fresh ingredients and nice Asian flavors, but I keep going back for their fresh-tasting, spicy ginger ale. This recipe makes ginger ale that tastes just like theirs, or maybe even better. It has a spicy kick and uses raw sugar (also called turbinado sugar or washed cane sugar), which adds subtle flavor not present in white sugar.
|Homemade Ginger Ale|| || |
- 1/2 cup peeled and coarsely grated fresh ginger (about 3 ounces)
- 1 1/2 cups water
- 1/2 cup raw cane (turbinado) sugar
- Sparkling water or club soda
- Peel ginger with a paring knife, and coarsely grate.
- In a small saucepan over medium high heat, boil 1 1/2 cups water. Pour 1/2 cup of the boiling water into a small heatproof measuring pitcher. Add sugar and stir to dissolve.
- Place grated ginger into the remaining 1 cup boiling water in the saucepan and return to a boil. Reduce heat and simmer 5 minutes. Turn off heat, cover and allow to steep 20 minutes.
- Place a strainer over a small bowl. Pour steeped ginger-water mixture through strainer. Press ginger to extract liquid. Discard ginger pulp. Add sugar-water mixture and stir. Pour ginger syrup into pint jar, cover and chill.
- For 8-ounce serving, place ice in a tall glass and pour in 2/3 cup sparkling water or club soda and 1/3 cup of the ginger syrup. For other quantities, ratio is 2 parts sparkling water to 1 part ginger syrup. Stir and enjoy.