Fragrant, Effervescent and Refreshing Ginger Ale

Refreshing Healthy Ginger Ale

Refreshing Healthy Ginger Ale

Summer is now in full swing and the temperatures have been in the mid to high 80’s (up here that is a heat-wave my friends). And there is just nothing better than an icy cold delicious glass of homemade Ginger Ale to beat the heat. It really is simple to make homemade soda and truly homemade soda is chocked full of great health benefits, like wonderful probiotics. The best part is that YOU control how much sugar goes into the soda and the artificial colors and preservatives and other bad stuff is non-existent. It’s so easy you won’t believe you are really doing it! Once you taste it you’ll wonder why you haven’t been doing it all along.

Ginger Bug Starter

Ginger Bug Starter

Bubbly Ginger Bug

Bubbly Ginger Bug

September of 2014 I published a post called Ginger Ale, Ginger Ale, Where for Art Thou Ginger Ale! on how to make a ginger bug. Ginger bugs are easy to care for. If you leave it on your counter top just feed it a teaspoon of sugar and a teaspoon of minced ginger root once a day. If you keep it in the fridge just feed it a tablespoon of sugar and a tablespoon of minced ginger once a week, let it bubble back up and then put it back in the fridge for another little nap. Always replace the liquid you use with non- chlorinated water, and if it gets too full of ginger root scoop some out and discard it into your compost. Once you have a ginger bug established you can make all sorts of soda, but Ginger Ale is my personal Favorite, to date.

Ginger Ale

Ingredients

1 to 2 knobs or knuckles or Tablespoons of minced unpeeled ginger root

2 quarts non-chlorinated water

½ to ¾ Cup raw sugar or granulated sugar plus ½ Tablespoon molasses

½ teaspoon sea salt

¼ Cup lemon juice

½ Cup Strained Ginger Bug (Don’t forget to add non-chlorinated water back to your ginger bug jar)

In a large pan add the water, sugar, (molasses if used) and ginger root and sea salt, bring it to a boil and stir until sugar is dissolved. Reduce heat and simmer for 20 minutes. Turn off heat and leave cool to room temperature. This is referred to as wort. Once your wort is cooled completely, strain it into a pitcher and add the lemon juice and ginger bug. Mix and pour into bottles with tight fitting caps. I prefer Grolsch-style bottles. Leave the bottles on the counter for 48 to 72 hours then refrigerate and enjoy! Take care not to forget to refrigerate the bottles after 72 hours as they can continue to carbonate until they explode. (VERY MESSY INDEED)

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