Making Natural Ginger Ale


I’m on a real streak lately when it comes to beverages. BEVERAGES EVERYWHERE. My counter is loaded with them! I quit drinking soft drinks/soda/cola/pop (whatever you call it, in Canada we generally say ‘pop’) quite a few years ago with the occasional exception. They are hard on my stomach, full of chemicals and sugars, and the darker ones like Coke and Pepsi stain your teeth. I still love me a nice cold ginger ale though, my mom used to give it to us when we were sick as kids and it’s still a nostalgic drink for me today. This is a really easy recipe using the liquid from a ginger bug which I blogged about a few days ago. Here’s a reminder in case you missed it:

Ginger Bug

2 cups de-chlorinated water (if you don’t have filtered water at your fingertips you can leave a bowl of tap water out overnight and the chlorine dissipates)

2-3 tablespoons grated ginger

2-3 tablespoons sugar

Mix the water, ginger and sugar into a jar and cover with a cloth or coffee filter and leave out on your counter. Every day add 1 tsp of grated ginger and 1 tsp of sugar and stir with a non-metal spoon. After a few days the mixture will begin to bubble as the beneficial bacteria eat the sugar. After 5 to 7 days it is ready to go! You can strain off 1/4 – 1/2 cup liquid, replacing it with equal parts unfiltered water, then continue to feed the bug daily to keep it going. If you would like to “rest” your bug, place it in the fridge and feed it just once a week. To “reactivate” it, put back on the counter and continue to feed daily.

For the ginger ale I got a good basic recipe from Wellness Mama and it goes something like this:

8 cups filtered water
2 inches of fresh ginger root, grated
1/2 cup sugar
1 tbsp molasses
1/2 cup lime juice
1/2 tsp sea salt
1/2 cup ginger bug liquid

Start with 3 cups of the water, sugar, molasses, and grated ginger in a saucepan and bring to a boil. Simmer for about 5 minutes then remove from heat, add remaining 5 cups of water and allow to cool. Once it has reached room temperature add in the lime juice and ginger bug liquid. Pour into a large jar with a tight fitting lid and let it ferment for a few days on the counter. Be sure to check it daily and burp the jar to prevent explosion! When it has reached a fizziness you are happy with it can be strained and transferred to swing top bottles and stored in the fridge. YUM.


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