Chemistry in the kitchen: Fresh summer home made ginger ale!

One of the most recent spots in which chemistry is involved and gets a new fascinating aspect in the molecular gastronomy. When we make any meal, we mix ingredients, we cook, we dry, basically we do chemical reactions and by control them it is possible to set up the right and balanced taste. I have been looking for some recipes about ginger ale drink, since I was curious to try to make it at home and now it is hot and I really like to drink something refreshing. I found different recipes, also a few involved fermentation processes, but I like simple recipes in which there is no fermentation. I add this recipes that also you can find with pictures of the process at Homemade Ginger Ale:
Homemade Ginger Ale
recipe by Jean-Georges Vongerichten
from "Cooking at Home with a Four-Star Chef"

Ingredients:

1 pound fresh ginger, unpeeled and cut into small dice
2 stalks lemongrass, trimmed and roughly chopped
2 small fresh chiles, stems removed
1 1/2 cups sugar
Soda water
Lime wedges

1. Combine the ginger, lemongrass and chiles in food processor and process until minced, stopping the machine periodically and scraping down the sides.

2. Place the puree in a saucepan with the sugar and 1 quart water (that's four cups). Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes. Turn off the heat. Cool, then strain and chill.

3. To serve, place 1/4 cup of the syrup in a glass full of ice. Fill with soda water, taste and add more syrup if you like. Garnish with a lime wedge, then serve.
Basically I love the process as you heat this ginger puree and promote a retro aldol reaction that brings from gingerol to zingerone, that is responsible for the spicy aroma of the drink! There is always chemistry in every you drink, mate!