I don’t know about you, but I fully expect to overindulge on Thursday. I plan to eat until my stomach needs a little calming afterward. Is that indulgence wise? Maybe not. Will it stop me? Absolutely not. I do, however, have a simple trick to share: a Ginger Stomach Soother.

This concentrated ginger syrup is prepared in advance and can be diluted with sparkling water for a fizzy, ginger-ale–like drink or with still water if you prefer. It reliably soothes an overworked stomach. While it’s perfect for Thanksgiving aftermath, we use it any time someone in the house is feeling queasy or uncomfortable.

Ginger is widely known to ease nausea and indigestion from many causes. Mixing an intense ginger syrup with carbonated water creates something similar to ginger ale, but this homemade version has three important advantages:

1. The syrup’s strength allows you to make a ginger beverage far stronger than most commercial ginger ales; only the boldest ginger beers match it. The stronger the ginger presence, the more effective it tends to be at calming the stomach.
2. There’s no unnecessary junk: no preservatives or artificial dyes. The syrup is made from simple, recognizable ingredients you can pronounce.
3. Because it’s made as a syrup, you control the intensity and carbonation. For mild upset, dilute it; for stronger relief, take a spoonful of syrup straight. My kids have done that when they felt particularly queasy.

I prefer it with sparkling water because I love bubbles, but still water works equally well. When your stomach settles, the same ginger syrup mixed with fizzy water makes an excellent base for cocktails like a Moscow Mule.

Cook’s Notes

• Peeling fresh ginger is easiest with the edge of a teaspoon. Hold the root and scrape the skin off; it doesn’t need to be perfect—mostly clean is fine.
• Raw sugar works nicely here for flavor, but you can use granulated white sugar if you prefer. For a cleaner-sweetener option, try maple syrup, though maple can compete with ginger’s flavor.
• Adding the ginger in two stages gives the syrup layered flavor: simmering some ginger builds a deep background warmth, while adding the rest off the heat preserves fresh, bright ginger bite.
• Stored in a tightly sealed jar in the refrigerator, the syrup should keep for up to two weeks.

Ginger Stomach Soother

Rebecca Lindamood

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Ingredients

• 1 cup raw sugar
• 1 cup water
• 1 pound fresh ginger root scraped mostly clean of its skin, roughly chopped, then lightly smashed; divided

Instructions

To Make the Ginger Stomach Soother Syrup:

• Combine the raw sugar and water in a saucepan over medium-high heat, stirring until the sugar dissolves. Add roughly two-thirds of the prepared ginger and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, add the remaining ginger, cover, and let steep for 30 minutes. Strain the liquid into a jar, seal tightly, and refrigerate.

To Make a Ginger Stomach Soother Drink:

• Pour about 1/4 cup of the ginger syrup over ice and top with sparkling or still water to taste. Stir gently and sip slowly to relieve an overindulged or upset stomach.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.

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This is my twenty-sixth post in my commitment to publish every single day in November for NaBloPoMo (National Blog Posting Month). Follow the daily posts for recipes, family stories, and occasional giveaways.