| Level: | Easy |
| Total: | 2 days 1 hr 18 min |
| Prep: | 15 min |
| Inactive: | 2 days 1 hr |
| Cook: | 3 min |
| Yield: | about 2 quarts |
Ingredients
- 1 1/2 ounces finely grated fresh ginger
- 6 ounces sugar
- 7 1/2 cups filtered water
- 1/8 teaspoon active dry yeast
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
- Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
- Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 35 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Reviews
This turned out so perfectly, not too sweet and perfectly gingery. I used lime juice because I didn’t have any lemons and that worked out great too
I make ginger ale weekly and carbonate it with a ginger bug. This looks like sweet ginger water to me.
Is it alcoholic? Does it contain any amount of alcohol?
All in all I liked it. My only complaint is that I tasted the lemon and in ginger ale (store bought) you don’t have that taste of lemon. Next time I make it I may just omit lemon
We made this some time ago, accidentally added WAY MORE yeast than I was suppose to, and in a couple days smelled so strongly like alcohol that I couldn’t touch the stuff. Tried again with proper recipe, and it was fantastic. Tried again but replaced the ginger mash with Homemade Strawberry syrup and it tasted like a sweet and delectable strawberry wine. Great recipe with a lot of potential to play with.
I’ve made this recipe many times with different tweaks each time (extra ginger, extra lemon juice, extra yeast, etc.) and it ALWAYS comes out delicious! Has anyone ever tried substituting lime juice for lemon juice? Want to use this for Moscow mules and am curious about how it’ll turn out.
very healthy recipe, thanks
At what point, if I used wine yeast, would the yeast start converting it to alcohol? Wouldn’t that happen pretty quickly?
The basic recipe is fine but please DO NOT use plastic bottles — not only does it affect the taste slightly, but plastic is a definite no-no with anything acidic.
Added extra ginger and Loved the recipe!