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Fresh Lemongrass Ginger Ale

makes about 1 quart

Inspired by a recipe from Jean-Georges Vongerichten, this is a drink that will have your friends praising you to infinity and beyond.

Read more about this recipe at Steamy Kitchen.


1 1/2 pounds fresh ginger, cut into thin strips (don’t bother peeling)
3 stalks lemongrass, outer leaves discarded and bottom 6” roughly chopped into 1/2" sections
1 1/4 quarts water
1 3/4 cups sugar
soda water
gin (optional)
lime wedges


prep: 25 minutes
total: 30 minutes, plus time to chill


food processor
large saucepan


1. Throw the ginger and lemongrass into a food processor and process until it becomes a consistency of a thick puree. You’ll have to stop the machine and scrape down the sides a couple of times.

2. In a saucepan over high heat, add 1 1/4 quarts of water, the lemongrass/ginger mixture and the sugar. Boil and immediately turn heat to medium-low and simmer for 15 minutes, uncovered. Strain with a couple layers of cheesecloth. Chill in fridge as long as you can wait.

3. To serve, fill a tall glass with ice. Add a 1/4 cup of the lemongrass/ginger syrup in the glass. Top with soda water and/or gin. Add a quick squeeze of lime, sip and pretend you’re on vacation.

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