I have been cooking for the masses this past week. I just realized I have styled and photographed over 400 recipes in this past year. To live a day without making/cooking something leaves me feeling strangely empty. I read in Gay Hendricks's book The Joy of Genius this week on creativity as a gift and something to appreciate every day. I am taking this period of isolation time to be thankful for creativity. and for ginger ale :)

One cannot shoot on set without getting thirsty. My go-to — bubbly water. Sparkling water if I feel fancy. I just found a way to make it fancier with homemade ginger ale syrup. It is also great for your immune system. I drink a cup of ginger lemon tea every morning and have made a commitment to using organic ginger root. It is a commitment one cannot go back on. Organic ginger is extremely pungent, spicy and comes in smaller delicate knobs. You have to soak them and scrub harder. The flavour is every bit worth it. This is a refreshing drink for every day and for summer days. I hope you enjoy it.

Immunity Ginger Ale

Ingredients

*Makes 1 1/2 cup ginger ale syrup, I make double and it lasts me a few weeks.
1/4 pound (112g) organic ginger
1 cup (200 g) organic cane sugar
2 cups water
1/4 tsp sea salt
Sparkling water*
Lime wedges

Instructions

Soak the ginger root in water for a bit. It loosens the residue dirt. Scrub ginger thoroughly, between the knobs and through the crevices. No need to peel. Slice thinly with a knife and chop into small pieces. Alternatively, pop the ginger into your blender or food processor. Aim for 2-millimetre pieces and make sure it does not turn into a puree.

Transfer ginger into a medium-sized pot along with sugar, salt and 2 cups water. Bring to a boil then simmer for 45 minutes. Let cool, strain and store the syrup in a jar in the fridge.

To serve, fill a glass with ice. Add 2 tablespoons of syrup to 2/3 cup of water. Add a dash of lime juice and stir with a spoon. Serve immediately.

* For a fancy cream soda, add a drop of pure vanilla extract into your drink.

Recipe adapted from Nancy Singleton Hachisu.