Ginger Fizz Recipe

 March 14, 2011
Posted by Kitzie

Ginger Fizz Syrup

Adapted from “Sacramental Magic in a Small Town Café”
By Brother Peter Reinhart

  • 11 cups water
  • 5 ½ cups honey
  • 1 lb. unpeeled ginger, cut into ¼ inch thick pieces
  • ½ cup fresh-squeezed lemon juice, strained
  • ½ cup fresh-squeezed lime juice, strained
The amount of honey called for in the original recipe makes the syrup too sweet for me, so I cut it back to 2-3 cups.
  • Bring water to a boil in a large pot.  Toss in the sliced ginger, cover and simmer for 15 minutes.
  • Turn off the heat, add the honey and steep for an additional 15 minutes.
  • Stir, strain out the ginger and add the lemon & lime juices.
  • Let the syrup cool and store in the refrigerator.
  • You can dilute this with cool water, selzer or hot water.

It’s also great to sweeten regular or herbal iced tea—it rocks with anything mango.

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