Honey Ginger Ale

1. 1

   Thoroughly rinse the ginger to remove dirt or grime, then blot off any excess water.

2. 2

   Cut off any parts with dirt that can't be removed.

3. 3

   Thinly slice without peeling.

4. 4

   Slice as thin as possible, thinner than the pickled ginger served at sushi shops.

5. 5

   Put the sliced ginger, water, sugar, honey, and red chili pepper (seeds removed) into a pot, lightly stir to blend.

6. 6

   Simmer on low-medium heat until the ginger becomes translucent.

7. 7

   Skim the scum frequently.

8. 8

   Add the cinnamon sticks and lemon juice, bring to a boil, turn off heat, transfer to a jar sterilized by boiling, then allow to cool.

9. 9

   It's ready to use as soon as it's done.

10. 10

    Store the rest in the refrigerator.

11. 11

    Dilute 3 tablespoons with 150 ml of carbonated water.

12. 12

    Adjust to taste.

13. 13

    You can also dilute it with hot water for ginger tea.

14. 14

    I diluted it with Darjeeling tea, and it turned out delicious.

15. 15

    Postscrupt: For those who dislike spice, remove the red chili pepper as soon as it is finished simmering.

* Per serving · 4 servings · Values may vary.

No additional tips available.