Gingerale is often recommended for stomach upsets and flu symptoms. Ginger is a natural cure for nausea and gas. However, commercial gingerale is full of high fructose corn syrup, made from genetically modified corn, as well as artificial flavours and colours. 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.
- 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
- Grate the zest of two lemons and juice them, reserve the juice.
- Put the 2.5 quarts of water in a large pot. 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. 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. Sprinkle the yeast on the top of the lukewarm liquid. Allow to bubble. 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. Bubbles will begin to rise to the top of the bottles as the yeast works. Check it after 24 to 48 hours. When it reaches the state of doneness that you are looking for, refrigerate to slow down the fermentation process.