Homemade Ginger Ale

Well-Sweep Herb Farm

Pastel by Vicki Smith

Hello,

The mint in my garden has been entirely overtaken by my irises and lily of the valley. I miss having it on hand for certain salads or to add to the occasional cocktail. Well-Sweep Herb Farm is reputed to have one of the largest selections of herbs and perennials anywhere in the country and is close by in Port Murray, NJ. It is a family-run farm that has been in business since 1969. Anyone who grows 39 varieties of basil would certainly have some mint for me. I walked around the butterfly, herb, medicinal, and rock gardens and checked out the dried flowers and wreaths in the gift shop. I will blame my absent-mindedness on the midday heat, but I came home with an adorable hen and chicks succulent rather than any mint. The "hen" is the yellow mother plant in the drawing, and the "chicks" are the flock of green offspring, which start as tiny buds on the main plant and soon sprout their roots, close to the mother plant. The leaves of hens and chicks have been used as herbal remedies for many years. The pressed leaves may act as a substitute for aloe vera.

Photo by me.

My supermarket came through with a mint plant, but the packaging was not specific as to the variety although hundreds exist. I hoped the mint would pair nicely with some homemade ginger ale. Ginger is considered beneficial for inflammation, digestive issues, nausea, and motion sickness. My plan was to come up with something homemade with a bit more of a kick, referring to spice, not alcohol content. My goal was flavor, not medicinal purposes. Jamaica is famous for growing ginger, and in the late 19th century, Jamaica Ginger Extract, known in the U.S. as Jake, was sold as a patent medicine. Due to its high ethanol content, it became especially popular during Prohibition as a way to surreptitiously obtain alcohol. It was ultimately banned primarily due to unhealthy additives that were causing imbibers to fall ill.

Photo by me.

The ginger ale that I made is quick, easy, and refreshing. I may try some this evening with a splash of bourbon. If you plan on making more than can be consumed immediately, store the extra in a bottle with a rubber stopper to preserve the bubbles.

Ginger Ale

Ingredients

4 t. grated fresh ginger root

1/2 lemon, juiced

1 lime, juiced

4 T. maple syrup

4 c. seltzer

8-10 mint leaves

Directions

Tear the mint leaves and distribute them among four glasses. Muddle the mint leaves. Set aside. Peel a two-inch knob of ginger. Grate the ginger and place it in a pitcher. Add the lemon and lime juice plus the maple syrup. Stir with a wooden spoon. Add the seltzer and give it a quick stir. Add ice to the glasses and pour in the ginger ale.

During the hot summer months, I can’t imagine not being able to reach into the freezer and grab some ice cubes for a tall glass of iced tea. However, it was not so very long ago that this option was unimaginable. Ice by Amy Brady chronicles the history of ice in America. I read the book last year after reading a review on the Substack What to Read If by Elizabeth Held. Two tidbits that stood out for me were the early resistance to man-made ice by certain Christian groups as being ungodly and how man-made ice rinks became the rage as they provided an opportunity for young couples to have physical contact during more puritanical times. It is a great summer read.

Thanks for reading,

Vicki