Raw Ginger Ale Recipe

raw ginger ale homemade soda recipe for the food processorThis honey sweetened, ginger spiced homemade soda will tantalize your taste buds. The all natural ingredients take away the usual "soda guilt." The food processor will make preparation so easy that you'll want to make this tasty Ginger Ale again and again!

 

 

WARNING: This is a home fermented product which means 2 things: (1)– it will be slightly alcoholic. (2)- it can be dangerous to make (it involves naturally produced pressure which can lead to exploding bottles.) PROCEED AT YOUR OWN RISK!!!!!

 

Ingredients:

3 ounces of fresh ginger, or enough to make 3 tablespoons when minced

1 organic lemon (you'll be using the skin, so make sure it's pesticide free)

1 cup of raw honey

7 1/2 cups filtered water (see notes)

1/4 teaspoon active dry yeast

 

Special equipment:

1 empty and very clean 2 liter plastic bottle (see notes)

 

Directions:

 

ginger food processor recipePeel the ginger then cut it into chunks. Place the ginger into your food processor work bowl fitted with the multi-purpose blade. Pulse until very finely minced. Combine 2 cups of the water, the ginger, the honey and the juice and zest of the lemon in a pitcher. Mix well. Pour this mixture into the 2 liter bottle and add the remaining water and the yeast. Shake very well to combine.

 

 

Put the ginger ale in a cool (but not cold) dark place, such as a closet or cupboard. Let it sit for 36 to 50 hours. It is ready when the plastic bottle feels very hard to the touch. The yeast consumes the sugar and this fermentation process produces naturally occurring bubbles. Because this is a natural process it differs from time to time. Different factors will affect the time needed to brew. These factors include the veracity of the yeast you have chosen and the temperature of the area where you are brewing the ginger ale. Start checking the bottle at 36 hours to see if it is ready.

Open the bottle slowly and cautiously to slowly release the built up pressure. You may want to do this over a sink, as it has been know to bubble over. Store your ginger ale in the refrigerator. This will slow (but not completely stop) the fermentation process. It is best to enjoy your ginger ale within a week or two. There will be chunks of fresh ginger and lemon zest in the ginger ale. You can strain the soda as you pour it into a glass, or simply let it settle to the bottom of your cup after it is poured.

One great use for the leftover ginger/lemon pulp: add it to your homemade salad dressing. It will give it a fresh, spicy kick! There is still a lot of flavor in that pulp.

It is ok to play around with the flavoring in this recipe. One variation I like is to add cardamom and clove for a wintertime soda. However, it is important to leave the amount of honey, yeast and lemon juice the same. Fermentation relies on a specific balance of yeast, sugars and acids. Changing any of those amounts will likely make the brewing process fail. You can use different sweeteners (like coconut nectar or sugar) or different acids (such as lime juice) but the ratios must remain the same. Play around, have fun and come up with your own favorite healthy brewed soda!


 

 

 

 

 

 

ssssff ddddffffvvsssssssssssssssssdddsdWARNING: This is a home fermented product which means 2 things: (1)– it will be slightly alcoholic. (2)- it can be dangerous to make (it involves naturally produced pressure which can lead to exploding bottles.) PROCEED AT YOUR OWN RISK!!!!!d fffgggggrrrffggghhhh223

 

Comments are closed.