Ginger Soda

by Libby Jennison


I could have called this post ginger honey as well, seeing as the first step towards making ginger soda is making a ginger honey, but alas, I went with the latter.  I haven’t yet come up with another use for this lovely nectar that enjoys the honey so purely.  I suppose adding a tablespoon to a cup of hot water, making a cup of instant tea, is equally pure.  However, there is something just so wonderfully happy about sparkling water.  So much so that I just call it happy water.  I have meant to use this ginger honey in a batch of muffins or in some cookies, but I’ve never gotten around to it.  When I do, or if someone beats me to it, let me know and I’ll be sure to do the same.

Let talk ingredients.  I have always been of the mind that simplicity requires quality, and so finding some fresh, knobby, organic ginger is best, as is topping it with pure, raw, local honey.  I even like to go for the good stuff when it comes to the happy water.  There are some wonderful brands out there that bottle naturally occurring sparkling water.  These are best nutritionally speaking because they still hold their minerals.


pure, raw, local honey

fresh ginger (enough to fill your jar, whatever the size about half way full)

sparkling water

First, slice the ginger into thin coins lengthwise.  I don’t feel its necessary to peel my ginger.  You may feel inclined, an if so, then power to you.  Fill the jar you are using about halfway plus a bit more.  Then cover your ginger with honey.  Stir with a back of a spoon, or a chopstick works well here, to make sure the honey and ginger are co-mingling nicely.  Cover with your lid.  Allow this mixture to sit on your counter for one week.  When you see it, give it a shake.  As the days go by, the honey with become much less viscous.  This is because the water from the ginger is seeping into the honey.

Once this concoction has brewed, you can technically strain it, but I like for it to continue doing it thing, if you will.  It only gets more gingery.

To make a ginger soda, pour about three tablespoons of the honey into a tall glass and top it with sparkling water.  Give it a stir.  Because it is less viscous than normal honey, it is much easier to incorporate into cold liquids.  Thank heaven.  Add more honey to taste.  Voila!   My almost two year old cannot get enough of this stuff.

In addition to the tasting great, it is also a great tonic for an upset stomach (including morning sickness, the flu, or nervous stomach).  Taking a tablespoon of the honey right off the spoon, drinking it in hot water or in sparkling water are all ways one can take it.