Fresh ginger brings a new level of flavor to this bubbly soda fountain favorite.
Ginger Syrup
Ginger Ale
For the ginger syrup: Place ginger on cutting board. Use chef’s knife to cut ginger crosswise into slices about ¼ inch thick. You should have about 1 cup sliced ginger.
In medium saucepan, combine sliced ginger, water, sugar, honey, and salt. Bring to simmer over medium heat (small bubbles should break often across surface of mixture).
Reduce heat to medium-low and cook, stirring occasionally with wooden spoon, for 15 minutes. Turn off heat and slide saucepan to cool burner.
Stir in lime juice. Let mixture cool completely, about 30 minutes.
Line fine-mesh strainer with triple layer of cheesecloth. Place strainer over medium bowl. Pour cooled ginger mixture through strainer into bowl, pressing gently on ginger pieces to extract as much liquid as possible. Discard cheesecloth and ginger pieces. Pour strained ginger syrup into jar with tight‑fitting lid. (Ginger syrup can be refrigerated for up to 1 week.)