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Three glasses of Sparkling Tangawizi on a green marbled surface to the top right is a silver metallic tray

Photograph by Yudi Ela Echevarria, food styling by Micah Morton, prop styling by Sean Dooley, Special thanks to Frank’s House

This refreshing sparkling ginger soda—inspired by Stoney Tangawizi, a spicy ginger beer popular throughout East Africa—features plenty of lime juice and salt to balance out the sweet heat and mild burn from a heavy dose of fresh ginger. Don’t be tempted to strain the syrup early; letting the smashed ginger pieces steep in the residual heat ensures maximum fiery goodness. 

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Makes 4


oz. ginger, scrubbed, coarsely chopped


cup sugar


tsp. Diamond Crystal or ½ tsp. Morton kosher salt


cup fresh lime juice


oz. chilled sparkling water

Lime wedges or wheels (for serving)


  1. Step 1

    Crush 8 oz. ginger, scrubbed, coarsely chopped, with a mortar and pestle or finely chop. Combine ginger, ¾ cup sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ cup water in a medium skillet and bring to a boil. Cook, stirring occasionally, until sugar is dissolved and syrup is slightly reduced, about 3 minutes. Remove from heat and let sit 15 minutes.

    Step 2

    Strain syrup through a fine-mesh sieve into a heatproof measuring glass; discard solids. Stir in ¼ cup fresh lime juice.

    Step 3

    Divide mixture among four 8–10-oz. glasses. Add ice, then top off each glass with about 6 oz. sparkling water. Garnish with lime wedges or wheels.

    Do ahead: Ginger syrup (without lime juice) can be made 3 days ahead. Transfer to an airtight container and chill.

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