Recipe: Homemade Ginger Ale :: MMM (Must Make Monday)

Recipe: Homemade Ginger Ale :: MMM (Must Make Monday)

I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea is to force myself to choose at least one recipe from my Must-Make-List each week. I will post the results on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to half of the recipes in my collection(s). That’s the other thing, since I started this blog, my collection has become plural. It started with the Must-Make-Page on my site but I also have a Must-Make Board on Pinterest.

My MMM (Must-Make-Monday) series, is good in that it forces me to follow through and use recipes from my collection(s). After using a recipe, I check it off and add it to Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking here.

To start things off this week, here are a few recipes, that I’ve come across recently. Categorised but listed in no particular order, these are recipes that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.

Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you begin.



  • Banana Cashew Ice Cream by Sweet Healthy Living. A homemade ice cream that doesn’t require an ice cream maker and it doesn’t freeze solid, so it should be easy to scoop.





  • Make Your Own Vanilla Extract by Nourishing Treasures. I have wanted to make Vanilla Extract for a long time. Now I have an idea how to go about doing it. Loved reading all the comments on this post. Shared experiences on the best before date, nada, what alcohol base to use, rum and vodka seem popular, whether to split and scrape vanilla beans, or not and how to keep a perpetual bottle of vanilla extract going.
  • Food Photography Mistakes by Learn Food Photography. My passion is food but to share my passion, it must look presentable. I’m going to learn to love photography.
  • Gluten Free Ratio Rally – July 2012 hosted by The Crispy Cook. The theme for July was crackers and bread sticks.

To see a text listing of my gluten free recipes, click here

I’m not confused. I’m just well mixed. ~Robert Frost

There hasn’t been much cooking in the Fox Kitchen lately. It’s been pretty hot and I’m still spending a lot of time on my blog makeover. I’m making my way through my posted recipes to make sure they have been categorised properly, have all the ingredients listed (I lost a few of those with the switch over to a new theme). Checking the 400 plus pictures in my Media Library, resizing some, adding descriptions, making sure they’re attached to right blogpost and deleting the unattached pictures. It’s really just general blog housekeeping that I’ve put off for a while.

Still to do? The About Me page needs a complete overhaul. It’s amazing how much I’ve changed in a year. I’m still mulling over a new logo and new header design, which has me learning how to use Photoshop. I’m finding it is a challenge.

I’ve also been adding abbreviations to the links on my Recipe Index page. I’m hoping the abbreviations will help you decide whether a recipe is a good fit for your dietary needs before you click-through on it.

GF = Gluten Free, not used because these recipes are all gluten free
DF = Dairy Free :: Click to show just the Dairy Free Recipes
EF = Egg Free :: Click to show just the Egg Free Recipes
GrF = Grain Free :: Click to show just the Grain Free Recipes
RSF = Refined Sugar Free :: Click to show just the Refined Sugar Free Recipes
Vt = Vegetarian :: Click to show just the Vegetarian Recipes
V = Vegan :: Click to show just the Vegan Recipes

The few things I’ve done in the kitchen are repeats of recipes I’ve used in the past. Let’s see, I…

Yikes, that’s a pretty long list! I must have spent more time in the kitchen than I realised.

On to today’s recipe. I have planned for the longest time, to share this recipe for Homemade Ginger Ale with you. I first tried this Ginger Ale recipe by Kitchen Konfidence back in January…notice the snow in one of my pictures?

I credit Homemade Ginger Ale with getting me off unhealthy soda pop, or soft drinks. I had a one to two cans a day habit for years but was never really able to break the habit until I started making ginger this ginger syrup.

Here are a couple of links that show you why you should be concerned about soft drink consumption…Link to How Soft Drinks Impact Your Health and more recently, from Healthy Kitchen Guide, Researchers in England have discovered that regularly drinking soft drinks changes the way muscles use food as fuel. Muscles normally burn fat.  However regular soft drink consumption makes muscles prefer to burn sugars over fats.

I made this ginger syrup, loved it and have not gone back to my old habit of drinking pop from a can.

The original recipe used a Simple Syrup which is 1:1, one part sugar to one part water. I decided to make mine with honey as it’s my sweetener of choice these days but heavens, I didn’t want to use a full cup of honey for every cup of water!

I played with the recipe until I came up with a formula that works for me. I use about three parts water to one part honey. Not bad, especially when you only use only one to two ounces of the syrup in a glass of sparkling or still water.

I had originally intended to try several different recipes for Ginger Ale but I stopped at the first recipe because I liked it so much. None of the other recipes included whole spices and I love the spices. They make my kitchen smell wonderful! All sweet like spicy Ginger.

You’ve probably heard that Ginger is great for nausea but did you know that Ginger is an anti-clotting agent? It has a wholesome effect on the circulatory system as it makes the platelets less sticky and is of great benefit for circulatory disorders.

You can buy a whole bag of ginger root, prep it all by peeling and slicing it into thick slices. Weigh out the ginger destined for Ginger Ale, into 4 oz lots and freeze separately in freezer safe containers until ready to use.

The most economical way to buy Whole Cardamom and Whole Allspice is in bulk packages from an international grocer. I live in an area with a large South Asian population, which is great because I don’t have to travel far to find specialty products.

Homemade Ginger Ale
Recipe type: Beverage
Prep time: 
Cook time: 
Total time: 
Summary: Making your own Ginger Ale syrup is easy, better tasting and healthier than any commercially produced Ginger Ale.
Based on Ginger Ale by Kitchen Konfidence
Gluten Free | Dairy Free | Egg Fee | Grain Free | Refined Sugar Free | Real Food | Vegan | Vegetarian | Paleo
  • 2 1/2 Cups water
  • 4 ounces, or about 1 Cup fresh ginger, peeled and sliced
  • 2 tsp whole green cardamom pods
  • 1 tsp whole allspice
  • 1 tsp whole black peppercorns
  • 3/4 Cup honey
  1. Add all ingredients to a medium saucepan.
  2. Heat on medium, stirring often until the mixture comes to a boil.
  3. Reduce heat and simmer for 15 minutes.
  4. Remove from heat and set aside for 1 hour.
  5. Strain the liquid, set aside. Separate the cooked ginger from the spices, freeze single layers of ginger in a freezer safe bag or container. Break into pieces to use in baking, frying or smoothies. Discard the spices, unless you can come up with a creative way to use them.
To serve
  1. Add about 1 to 2 ounces (depending on taste) of chilled Ginger Ale syrup to a glass. Add ice and fill glass with sparkling water, or still water if preferred.
  2. Keep the Ginger Ale syrup chilled, for up to a month.

If you follow a sugar-free diet, Amy at Simply Sugar and Gluten Free does not add any sugar to her base “syrup”. She says, “Try this healthy, simple-to-make Homemade Ginger Ale recipe. It’s naturally gluten-free and you can sweeten it however you choose.”

Here are is another link to a Ginger Ale recipe…
Healthy Homemade Ginger Ale by Life From Scratch


Laureens Signature
To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

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Laureen Fox
Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.


Disclaimer: this post includes some affiliate links. If you order by clicking the links, the cost to you will be the same, but I may receive a small stipend for referring you. Thank you for supporting this Fox Kitchen!

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  1. Pingback: Recipe: Homemade Ginger Ale :: MMM (Must Make Monday) | CookingPlanet
    • Laureen says:

      I know, I don’t think a month of Mondays would cut it but that’s not going to deter me from highlighting and trying many of the wonderful recipes I come across! 😉

  2. Amber says:

    This recipe is absolutely amazing and fabulous. I’m such a fan of ginger – I eat it fresh everyday in smoothies. Thank you for this great recipe. Making ASAP!!!

    Be Well,

    • Laureen says:

      Amber, I’m glad you like the recipe and thanks for the tip about adding ginger to smoothies. It’s got me thinking…maybe I don’t have to discard the ginger after making ginger ale. If I freeze it, maybe I can use it in my smoothies??? I hate throwing good food away and I always felt the ginger still had some life left in it :)

  3. I love your background behind MMM. I have so many bookmarked recipes than I have days in the week, but that just means I will never in out of ideas for meals. Glad to hear you don’t have to look through more ginger ale recipes because this one is a keeper. :-)

  4. Pingback: Whole Food Fridays (week #3)
  5. Darlene Atwell says:

    Hi there, I can’t seem to find the recipe for the gingerale drink? Do I have to get it on Pinterest? Thanks, Darlene

  6. Theresa says:

    The ginger ale looks yummy, I’ll have to try it. It’s good for the Specific Carbohydrate Diet (SCD) too, since it uses honey. During cold and flu season, I peel (with a spoon) and cube fresh ginger, cover it with honey and leave in a jar on the counter. Chewing on the cubes of ginger is great for soothing sore throats, and a spoonful of the honey is helpful too. I like the idea of saving all that ginger for other recipes.

    BTW, I love your Vancouver Olympics Inukshuk glasses.

  7. Ana says:

    Thanks for the great recipe! Note: If you don’t have whole peppercorns or cardamom pods (as I didn’t_, you can put ground spices in a coffee filter and tie it with a string. Then you don’t have to strain as much after either!

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