Gingerale for stomach upset and flu symptoms
Learn how to make gingerale. It’s easy, healthier, and cheaper to make at home. Gingerale is more refreshing than plain water and a good way to rehydrate.ย
Did you know that you can make your own soda pop?ย By making your own you can break free from the dependence on multinational corporations, and enjoy time with your family, too.
Gingerale is often recommended for stomach upsets and flu symptoms.ย Ginger is a natural cure for nausea and gas.ย However, commercial gingerale is full of high fructose corn syrup, made from genetically modified corn, as well as artificial flavours and colours.ย Homemade gingerale is easy to make, healthier, and can be cheaper to make, depending on your ingredients.
Here’s what you need to make your own gingerale:
Ingredients:
2 organic lemons
1/2 to 1 cup of honey or sugar, or to taste
1 inch piece of ginger root
3 quarts filtered water
1/4 tsp. of bread yeast
Method:
Grate the zest of two lemons and juice them, reserve the juice.ย Put the 2.5 quarts of water in a large pot.ย Bring to a simmer and add the lemon zest.ย Grate the 1 inch piece of ginger and add it to the simmering water.ย Add the honey or sugar, to taste.ย Simmer for 30 min.ย Take off the simmer and allow to cool to lukewarm.ย Strain the liquid into a fresh pot, to remove solids. Add the juice.ย Sprinkle the yeast on the top of the lukewarm liquid.ย Allow to bubble.ย Stir in.
Using a funnel bottle the liquid into recycled pop bottles with crimped caps, or beer bottles, or heavy glass bottles with screw top lids.ย Place in a warm place and allow to ferment.ย Bubbles will begin to rise to the top of the bottles as the yeast works.ย Check it after 24 to 48 hours.ย When it reaches the state of doneness that you are looking for, refrigerate to slow down the fermentation process.ย This recipe makes 2 quarts of gingerale, enough to fill a plastic, screw top pop bottle.
For larger proportions check out my Rootbeer recipe.ย Use the proportion of water to sugar/honey found there.ย Increase ginger and lemon proportionately.
Doing this as a homeschool project?ย Check out the rootbeer article for lesson plan ideas.
I’ve been making this delicious drink this week to rehydrate for cold and flu season.ย It’s more refreshing than plain water and the lemon cuts mucous.
Back to you:
What’s your favorite homemade pop recipe?ย Do you have any exciting stories about making homemade pop?ย Leave a comment.
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Homemade Gingerale
- Prep Time: 10 hour
- Cook Time: 48 hours
- Total Time: 58 hours
- Yield: 2 quarts 1x
Description
Gingerale is often recommended for stomach upsets and flu symptoms.ย Ginger is a natural cure for nausea and gas.ย However, commercial gingerale is full of high fructose corn syrup, made from genetically modified corn, as well as artificial flavours and colours.ย Homemade gingerale is easy to make, healthier, and can be cheaper to make, depending on your ingredients. This recipe makes 2 quarts of gingerale, enough to fill a plastic, screw top pop bottle.
Ingredients
- 2 organic lemons
- 1/2 to 1 cup of honey or sugar, or to taste
- 1 inch piece of ginger root
- 3 quarts filtered water
- 1/4 tsp. of bread yeast
Instructions
- Grate the zest of two lemons and juice them, reserve the juice.
- Put the 2.5 quarts of water in a large pot.ย Bring to a simmer and add the lemon zest.
- Grate the 1 inch piece of ginger and add it to the simmering water.
- Add the honey or sugar, to taste to the simmering water.ย Simmer for 30 min.
- Take off the simmer and allow to cool to luke warm.
- Strain the liquid into a fresh pot, to remove solids.
- Add the juice back into the pot.ย Sprinkle the yeast on the top of the lukewarm liquid.ย Allow to bubble.ย Stir in.
- Using a funnel, bottle the liquid into recycled pop bottles with crimped caps, or beer bottles, or heavy glass bottles with screw top lids.
- Place in a warm room and allow to ferment.ย Bubbles will begin to rise to the top of the bottles as the yeast works.ย Check it after 24 to 48 hours.ย When it reaches the state of doneness that you are looking for, refrigerate to slow down the fermentation process.
Ginger for Colds and Flu
Ginger is a superb and easy to find herb that can increase circulation, aid digestion, and relieve many symptoms of the common cold or the flu. If you need an herbal remedy for cold and flu season and you need it right now, Ginger will meet you where you are at.
Grab my FREE ebook, “Using Ginger for Cold and Flu Relief” and get the help you need tonight. Tomorrow gather the five antiviral herbs and get your Anti-viral tincture started. Tonight mix up an easy ginger drink for quick relief of the aches and pains, sore throat, and the general unwell feelings from the common cold.
We just made Ginger ale and Rootbeer on Wednesday from another recipe. My son wants to make it and sell it at the farmers market with me this year. We get to try the ginger ale today, can’t wait! Thank you for sharing your recipes!!!
Cant wait to try making this with my daughter next week. (Have to wait for grocery day) I love learning how to make products that you would normaly have to buy at the store and by making them there better for you:) If you happen to know any good chip recipes that would be great, Ive been trying to make them but it just uses way to much oil.
Have you tried oven fried? I put coconut oil on a cookie tray and just drag the potato slices through and then flip them over to coat them. Bake them hot, like 400 degrees. And flip a couple times through the cooking period.
Thanks ill try that:)
Hi Chris, ๐
This is great! I love gingerale. I’ve never made it this way before (I usually make it with water kefir) but I’m going to have to try it. Thanks for sharing it on Wildcrafting Wednesday! ๐
~ Kathy
Chris- I just want to let you know I made my first batch of ginger ale over the weekend! Tasted it last night and it is awesome!!! I have to say I was a little skeptical about whether it would actually get fizzy and it did! Perfect. Thanks again for sharing this, I can’t wait to make more!
Awesome. Thanks for letting me know.
This is awesome! Thanks for sharing. I have one question- will the carbonation cause the tops to pop? Should you leave the caps loose to let the gas out?
Hi, Lorie
You want to cap it tight to let the gas build up. This is what makes it fizzy. But after 48 hours check it for fizzyness. If its about right, refrigerate, to slow down the fermentation. Otherwise you could have exploding bottles. If your house is very warm or if you add too much yeast, this stage can be reached in 24 hours. I tend to check it every 24 hours. I have had a case of rootbeer explode because I fermented it on top of my fridge (a very warm spot) It was really a sticky mess and gross to clean up. So now I check it every 24 hours and refrigerate as soon as it reaches the desired fizzyness.
But if you don’t cap it tightly then the fizzyness never builds up.
Chris
um… note to self- do not put ginger ale on top of refrigerator to ferment! Thanks for that advice- that sounds like an awful mess to clean up.
I had no idea, that is how to build up the fizziness- I can’t wait to try this!
Thanks again Chris!
Ha-ha-ha. Yep, I sure want everyone to learn from my mistakes instead of making their own. Another one, a friend of mine, whom I first learned to make rootbeer from, when she was a child, had rootbeer in bottles fermenting under her bed. It was summer, and she had the basement bedroom. The rootbeer takes longer to ferment in the coolness and I think her mom forgot about it. And in the middle of the day there was a muffled popping sound. And then a few more. The rootbeer had exploded under her bed, soaking the mattress and creating a sticky mess. Good that it didn’t happen in the middle of the night. Poor girl. I learned from that one and instead put mine in a warm spot.
Now we just make sure we test it every 24 hours and refrigerate it once it reaches the desired fermentation.
C.