Lemon, finely chopped basil and grated ginger make a bright base for sparkling water. Give the base its 30-minute infusion, then add the bubbles when you are ready to pour.

The quantities follow the University of Michigan MHealthy Lemon Basil Ginger Ale recipe on its alcohol-free recipes page . That version uses agave; a separate MHealthy recipe page uses honey. The method here is paraphrased from the agave version.

Ingredients for two servings

  • 1/4 cup fresh lemon juice
  • 1 tablespoon agave syrup
  • 1 tablespoon fresh basil, finely chopped
  • 1 teaspoon fresh ginger, grated
  • 2 cups sparkling mineral water
  • Ice, optional

Method

  1. Mix lemon juice, agave, basil and ginger in a small bowl or jar.
  2. Leave for 30 minutes to infuse, then strain into two glasses.
  3. Divide the sparkling water between the glasses, add ice if wanted, and serve.

Make the texture work for your glass

ChoiceWhat changes
Fine sieveHolds back chopped basil and larger ginger pieces; some fine sediment can remain
Paper filterCatches finer particles but takes longer; filter the still base before adding bubbles
Water lastKeeps carbonation out of the infusion and straining steps

Use a fine grater for the teaspoon of ginger and measure after grating. Keep the sparkling water cold and sealed until the base is strained. Split the still base evenly first, then add 1 cup of sparkling water to each glass. This keeps one serving from taking most of the ginger and sweetener.

This formula uses fresh ginger, not ginger syrup. Syrup introduces additional sweetener, so it is not a teaspoon-for-teaspoon substitute. The mocktail pantry guide explains the difference between concentrated syrups and ready-to-drink mixers. For a fruit puree drink with a ginger-beer mixer, use the separate peach mule .

What to know

This is a culinary drink. It doesn’t prevent infection or replace medical care. The published recipe supplies the mixing formula, not evidence for an immunity claim.