Homemade Ginger Ale
This homemade ginger ale recipe creates a less sweet, more gingery version of the classic fizzy drink. It involves a simple fermentation process using fresh ginger, citrus juice, sugar, and yeast, resulting in a lightly alcoholic beverage. The method requires a clean two-litre plastic bottle and about 24 to 48 hours for the mixture to carbonate. Once firm, the bottle is chilled completely before serving over ice for a refreshing, naturally effervescent drink.
Ingredients
- 1/2 cup sugar or 1/2 cup honey
- 1 lemons or 1 lime, juice of
- 3 inches fresh gingerroot, peeled and grated
- 1/4 teaspoon yeast
- 1 3/4 liters water
Method
- Place a funnel into the opening of a clean, dry two-litre soda bottle. Add the sugar and yeast, then swirl the bottle gently to combine them.
- Mix the grated gingerroot and citrus juice together in a measuring jug. Pour this mixture through the funnel into the bottle. Rinse any remaining pulp from the jug and funnel with a little clean water, adding it to the bottle. Secure the cap tightly and shake the bottle well. Remove the cap, top up the bottle with water to within an inch of the neck, then recap. Invert the bottle several times to help the sugar dissolve. Press the side of the bottle to note its firmness.
- Keep the bottle in a warm spot for 24-48 hours, until it feels very firm and resists pressure. Refrigerate it completely, ideally overnight. Open the bottle slowly and serve the ginger ale poured over ice. You may strain it if you prefer to remove any ginger pulp.
- Rinse the empty bottle with water straight away if you intend to use it for another batch, as dried residue can be difficult to clean later.
Nutrition (per serving)
Sodium6900 mg
Recipe details
CategoryDrink
AuthorAllotta
