Jean-Georges Vongerichten, Mark Bittman

Fresh Ginger Ale with Lemongrass

Preparation info
  • Makes about

    1 quart

    syrup
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef
Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This is ginger ale for grown-ups, a spicy, not-too-sweet, ultrarefreshing drink that combines fresh ginger, lemongrass, and chiles in a way you’ve probably never had them.

The syrup keeps for weeks, refrigerated.

Ingredients

  • 1 pound fresh ginger, unpeeled and cut into small dice
  • 2 stalks lemongrass, trimmed and roughly chopped

Method

  1. Combine the ginger, lemongrass, and chiles in a food processor and process until minced, stopping the machine periodically and scraping down the sides, if necessary.
  2. Place the puree in a saucepan with the sugar and 1 quart water. Bring to a boil over high heat, then re