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Real Ginger Ale

Making ginger ale at home allows you to control the spice level and sugar content while utilizing the digestive benefits of fresh ginger. There are two primary ways to make it: the Quick Method (using a prepared syrup and sparkling water) and the Fermented Method (using a “ginger bug” for natural carbonation).

The Benefits of Real Ginger Ale

  • Digestive Ease: Real ginger contains gingerol, which helps soothe the stomach and reduce nausea.
  • Lower Sugar: Homemade versions typically contain significantly less sugar than commercial sodas.
  • Active Enzymes: If you choose the fermented method, the drink contains probiotics that support gut health.

The Quick Ginger Ale (Syrup Method)

This is the easiest way to enjoy ginger ale immediately.

Ingredients:

  • 1 cup Fresh Ginger Root: Peeled and finely chopped or grated.
  • 2 cups Water
  • 3/4 cup HONEY
  • 1 tablespoon Fresh Lemon or Lime Juice
  • Sparkling Water (Seltzer)
  • Pinch of Sea Salt

Instructions:

  1. The Decoction: Combine the chopped ginger, water, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes to extract the ginger’s “heat.”
  2. The Sweetener: Stir in the HONEY until completely dissolved. Remove from heat.
  3. The Steep: Let the mixture sit for 20 minutes to further infuse.
  4. The Strain: Pour the mixture through a fine-mesh sieve or cheesecloth into a glass jar, pressing on the ginger solids to extract all the liquid. This is your Ginger Syrup.
  5. The Assembly: To serve, mix 1 part ginger syrup with 3 parts chilled sparkling water. Stir in the lemon juice and serve over ice.

The Fermented Ginger Ale (Natural Carbonation)

This method takes longer but creates a complex, naturally fizzy soda.

Ingredients:

  • 1/2 cup “Ginger Bug” (a starter made of fermented ginger, sugar, and water)
  • 2 quarts Filtered Water
  • 1 cup Fresh Ginger Root: Minced.
  • 3/4 cup Sugar

Instructions:

  1. The Base: Boil the minced ginger in 2 quarts of water for 15 minutes. Stir in the sugar until dissolved.
  2. The Cool Down: This is critical—let the liquid cool to room temperature (about 70°F to 75°F). If it is too hot, it will kill the beneficial bacteria in your starter.
  3. The Inoculation: Strain the ginger tea into a clean jug and stir in the 1/2 cup of active ginger bug.
  4. The Bottling: Pour the mixture into flip-top fermentation bottles, leaving 2 inches of headspace.
  5. The Carbonation: Leave the bottles at room temperature for 2 to 3 days. Check the carbonation daily by carefully “burping” one bottle.
  6. The Chill: Once fizzy, move the bottles to the refrigerator to stop the fermentation process.

A Thoughtful Tip: If you enjoy a “spicier” ginger ale, leave the skin on the ginger during the boiling process (just wash it well first), as much of the ginger’s aromatic heat is concentrated just under the skin.

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