Rosemary-scented ginger ale

June 8, 2010 (Last Updated: January 11, 2019)
Rosemary-scented ginger ale recipe

This recipe was inspired by and adapted from talented local foodie Julie Lindhiem. Rosemary-scented ginger ale is delicious and fragrant, perfect for a summer afternoon.

Rosemary-scented ginger ale

Serves: Makes 1 litre
Cooking Time: 40 mins + overnight for steeping


  • 250g fresh ginger, skin on, coarsely grated
  • 180g brown sugar
  • peel of 1 lemon
  • 4 sprigs fresh rosemary
  • 300ml lemon juice
  • 500ml (2 cups) water
  • 300g brown sugar, extra
  • lemonade, to serve
  • fresh rosemary, for garnish



Place the ginger, sugar, lemon peel and 2 sprigs of rosemary in a bowl. Bash with the end of a rolling pin to extract the juices. Add the lemon juice and leave to stand overnight.


Next day, whiz the ginger mixture in a food processor and transfer to a heavy-bottomed saucepan. Add the water, extra sugar and remaining rosemary. Simmer until the liquid has reduced and the mixture forms a syrup, about 30 minutes.


Strain the syrup and pour into a bottle to cool. Store in the fridge for up to 1 month.


To serve, mix the syrup with lemonade and garnish with fresh rosemary.


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