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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Ingredients
Makes 4
8
oz. ginger, scrubbed, coarsely chopped
¾
cup sugar
¾
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼
cup fresh lime juice
24
oz. chilled sparkling water
Lime wedges or wheels (for serving)
Preparation
-
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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