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Syrup for Ginger and Lemon Italian Soda

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“Adapted by Tasting Table from a recipe by Tad Weyland, chef at Heirloom LA, Los Angeles. The syrup tastes like a lemon drop with candied ginger thrown into the mix.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 cups unbleached cane sugar, preferably organic
  • 34 cup water
  • 12 lb fresh gingerroot, washed and sliced
  • 1 large lemon, preferably organic, washed and sliced into rounds. Reserve half of the rounds for garnish
  • 34 cup seltzer water or 34 cup sparkling water, per serving

Directions

  1. Make double-strength simple syrup:
  2. Place sugar and water in medium saucepan over medium heat. Bring to a boil, using a wooden spoon to stir occasionally until the sugar is completely dissolved, about 2 minutes. Remove from heat and let cool 5 minutes.
  3. Make simple syrup into flavored syrup:
  4. Place the ginger, lemon, and the simple syrup in a blender jar, cover the jar, and blend on lowest speed until the solid ingredients are roughly chopped, about 1 minute.
  5. Turn off the blender and let the mixture steep for 10 minutes. Repeat, this time blending the syrup on medium speed for 1 minute, then shut it off and let steep 10 minutes more.
  6. Strain the syrup through a fine-mesh sieve lined with 2 layers of water-moistened cheesecloth over a medium bowl. Store syrup tightly covered in the refrigerator up to a week.
  7. Make sodas:
  8. To serve, fill a glass with crushed ice and 3/4 cup seltzer. Top with 1/4 cup ginger-lemon syrup and stir. Adjust flavor with more syrup or seltzer as needed. Garnish with a lemon wheel.

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