Jumpin’ Ginger Ale Recipe

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Ginger ale is used as a home remedy to prevent or alleviate motion sickness, to relieve upset stomachs and to soothe coughs and sore throats. Conventionally, it contains high levels of sugar, which can cause an osmotic shift that can affect the bowels more than the desired effect of the ginger.

This recipe allows you to choose which type of sugar (fructose, cane sugar or agave nectar) and how much. Most conventional ginger ales also contain high amounts of corn syrup with little to no actual ginger!

-1 1/2 ounces finely grated fresh ginger

-6 ounces sugar (I use cane sugar)

-7 1/2 cups filtered water

-1/8 teaspoon active dry yeast

-2 tablespoons freshly squeezed lemon juice

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.

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.

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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