62 minutes
A homemade spicy ginger ale concentrate made with crystallized ginger and cinnamon.
Cinnamon Stick, Lightly crushed
each
0 oz
1. Boil Water with Ingredients
Pour the water into the pot and add both the crystallized ginger and cinnamon stick. Place the pot over medium-high heat and bring the mixture to a boil.
2. Steep the Mixture
Once boiling, remove the pot from heat and let the ginger and cinnamon steep in the hot water for about an hour.
3. Strain and Store Concentrate
Strain the liquid into a clean container to remove the ginger and cinnamon bits, leaving you with a smooth, spicy concentrate. Allow it to cool to room temperature before transferring it to the refrigerator.
Fresh, robust ginger is crucial. Look for firm, plump roots with smooth skin. Organic ginger is preferable as it often has more intense flavor and you're likely using it with the skin on (after a thorough scrub).
Once simmered, ensure that you strain the mixture well to remove any fibrous ginger bits. A fine-mesh sieve or cheesecloth will help achieve a clear concentrate.
Adjust the sugar based on your taste preferences and the specific heat of the ginger you're using, as it can vary. Some prefer to use brown sugar for a deeper molasses flavor, while others might add honey for complexity.
Adding lemon or lime zest enhances the citrusy notes in your ginger ale. Make sure to use a microplane to finely zest the citrus without getting the bitter white pith.
Store your concentrate in a sterilized glass container in the refrigerator. It should last a couple of weeks, but for longer storage, consider freezing it in ice cube trays for easy portioning.
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