Try this healthy, simple-to-make ginger ale recipe. It’s naturally gluten-free and you can sweeten it however you choose.
It’s been HOT in Dallas…over 100 for 25+ days now. The blinds are closed. The AC is working overtime. No one goes outside for any length of time except for the rare fanatical jogger who just can’t help himself.
I have been holding out on this recipe for at least two months. I usually drink it before I can get a picture and, honestly, I hate to take pictures of drinks. They never look as good as I want them to.
Enough about my photographic insecurities…
Ginger has so many health benefits. It will soothe an upset stomach, aid digestion, and can prevent motion sickness. If you’re joints are achy, you might find some relief from regular doses of ginger. A little under the weather? Ginger can help boost your immune system, too.
It also tastes great. I love the spiciness of this homemade ginger ale – it’s suprisingly refreshing on a hot summer day.
Ginger root is sold in the produce section. I didn’t peel it but if you choose to, use the edge of a spoon to scrape the light brown exterior off. The spoon will easily get into the nooks and crannies of the spicy root. Find lemongrass in the fresh herb section. Sometimes it’s in a long stalk; other times it’s chopped into pieces and placed in a container. Don’t worry if you can’t find lemongrass – it’s optional.
Let’s talk sweeteners – I choose to drink this unsweetened or with a little stevia. Like I said earlier, sweeten this however you choose. My personal preference is to not add calories to my beverages with agave nectar, coconut palm sugar, or honey except for the occasional treat. I don’t count calories but they can add up oh-so-quickly.
Love ginger as much as I do? Try these other gluten-free ginger recipes:
- Healing Chicken Ginger Soup from Whole Life Nutrition Kitchen
- Ginger & Fudge Swirl Ice Cream (dairy-free) from The Spunky Coconut
- Anti-Inflammatory Juice Cocktails from The Daily Dietribe
- Curried Rice & Lentils from SS&GF
What’s your favorite way to use ginger?
Serves: 8 servings
- 1 cup sliced ginger root
- 1 stalk lemongrass, cut into pieces (optional)
- 4 cups of filtered water
- Pellegrino or other natural, sodium free sparkling mineral water
- Stevia to taste
- lime wedges
- Put the sliced ginger and lemongrass pieces into a 4-quart saucepan. Cover with filtered water. Bring to a boil, remove from heat, cover, and let steep for 1 hour – 1 hour 30 minutes. The longer it steeps, the spicier it gets.
- Strain into a 1-quart mason jar, discarding ginger and lemongrass. Cover and chill.
- To serve, combine 1 part ginger syrup and 3 parts Pellegrino and add ice. Sweeten to taste with stevia and add a lime wedge.