Tuesday, Mar 28th 2017
Ginger Ale

I joined a food blogging group here in Nashville to network a bit.  Through it, I have discovered a whole host of new local blogs on my favorite topic – food, of course!  

Love and Olive Oil, one of the founding members, has a monthly themed challenge, and this month the challenge was to make Ginger Ale/Beer/Soda.  I had never undertaken soda before, and seeing as I don’t like any of the ginger ales that are available at the supermarket, I thought I’d give it a try and see what I came up with.  It took a couple of tries, but I ended up with a great product, which we are enjoying this evening with a touch of spiced rum.  

My first attempt did not work out at all.  I picked up these fancy flip top bottles from World Market, did a bit of research on recipes (and decided to go with lime rather than lemon, which seemed to be the prevailing citrus in recipes), and went to work.  I made an adjustment or two along the way, and thought I’d have an ok drink when the 24 hours of fermenting were done.  But, not so much.  The bottles didn’t seal properly, and  there were no bubbles to be seen.  And you can’t really call it soda if there are no bubbles.  It also had a bit too much of the gingery bite that comes in fresh made stuff.  So it was back to the drawing board.  

My second attempt worked out much better.  I stuck with the limes, reduced the ginger by half, and used a plastic bottle with a screw top to ensure that it would be sealed properly.  And there was definitely lots of bubbles in this round – I was glad I chose to open it near the sink, as there was some overflow.  I could go for a touch more ginger flavor, but the hubby thinks its good as it is.  I think we have a winner of a recipe – that will make more appearances in the future.  

Ginger Ale
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  1. 1 cup sugar
  2. 1 cup water
  3. 5 cups room temperature filtered water
  4. 1/4 cup ginger juice
  5. 1/4 cup fresh squeezed lime juice
  6. 1/4 teaspoon active dry yeast
  1. Place the 1 cup sugar and 1 cup water in a medium saucepan and bring to a simmer over medium heat.
  2. Once sugar is all dissolved, remove from heat, and add in lime juice, ginger juice and 5 cups of room temperature water.
  3. Stir well to incorporate.
  4. Add in yeast, and stir well to blend.
  5. Using a funnel, put mixture into a 1.5 liter screw top bottle. Securely attach cover.
  6. Allow to sit at room temperature until bottle is hard to the touch (mine sat for about 14 hours).
  7. Place in fridge to chill fully.
  8. Enjoy over ice once fully chilled.
Simply Sarah Cooks http://www.simplysarahcooks.com/

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