First the ginger is peeled. This works best with a teaspoon. Then the ginger is grated very finely and then put into a small saucepan together with the sugar and water and heated until the sugar has dissolved and the syrup has boiled once.
The syrup should then cool completely as it is. The ginger should stay in the syrup so that it can still give off its remaining aroma. Only when the syrup has completely cooled down can it be processed into the delicious, tangy soft drink.
The grated ginger is sieved out and 2 - 3 tablespoons of syrup, fresh lemon juice and ice cubes per glass are poured into a glass and topped up with cold sparkling mineral water.
The syrup will keep fresh in the refrigerator for about a week. It is best kept in a lockable jar.
Variation for the old, classic variant with alcohol:
You do not use mineral water for this, but still water and an additional half a teaspoon of dry yeast per liter of water. The syrup is poured into a sterile bottle together with the juice of a lemon, the water and the dry yeast and left to stand overnight at room temperature. Alcoholic fermentation begins with the yeast and sugar in the syrup and the typical carbonic acid is created. If you want to slow down the alcoholic fermentation process, store the ginger ale in the refrigerator. But don`t let it ferment too long, otherwise it will taste like beer.
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