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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
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This turned out SOOO good! Though, next time I may add more ginger, since I heart ginger. I also will simmer the ginger/sugar syrup for longer. I am printing the recipe exactly as it is on his site below. Measurements I used differently were: About 5T ginger, 2/3c sugar, and the rest as listed. Ingredients:
1 1/2 ounces fresh ginger |
6 ounces sugar |
7 1/2 cups water, filtered |
1/8 teaspoon active dry yeast |
2 tablespoons fresh lemon juice |
Directions:
1. 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.
2. 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.
3. 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.
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