Minty Ginger Ale

Ginger Ale recipe from acleanplate.com #aip #paleo #autoimmuneprotocol

From the childhood summers at my grandparents’ house in Florida, I remember climbing their orange tree, reading in the living room, and rifling through the collection of sodas they kept in a cupboard in the sunroom. Not only were they not cold, but the vast majority of them were ginger ale–with the occasional cream soda or root beer I would quickly snatch up for myself. Only to come back the next day and have to settle for a gross, spicy ginger ale. Strange how our tastebuds change over time. I was a fairly picky eater as a kid, with a roaring sweet tooth. I wouldn’t even eat strawberries unless they were covered in sugar (or chocolate). Now they’re one of my favorite sweets and ginger ale is a staple in my fridge during these hot summer months. I just love the complexity of flavor the ginger, honey, and mint provide together. It’s not only refreshing, but very soothing to the stomach.

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Ginger Ale recipe from acleanplate.com #aip #paleo #autoimmuneprotocol

Ginger Ale

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings12 glasses

Ingredients

Equipment

Instructions

  • In a medium saucepan, bring the water to a boil over high heat, then add the honey and ginger and reduce the heat to medium. Simmer until reduced by half, about 30 minutes.
  • Remove from heat and add the mint, steeping for 10 minutes.
  • Strain the syrup into a measuring cup with a pour spout.
  • To serve, pour 1 tablespoon of syrup into an 8-ounce glass, fill with ice, then top with sparkling water.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 4mg | Iron: 0.1mg

2 Comments

  1. Hi Christina,
    This recipe looks great!!!
    Do you know how long the syrup will last in the fridge?
    Thanks!
    Laura

    1. Barring contamination, the syrup should keep for a month or so, but I try to use my ingredients up as quickly as possible to minimize risk–or keep them in the freezer.

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