Monday, February 15, 2010

Homemade Gingerale

Homemade Ginger Ale
from Nourishing Traditions by Sally Fallon

3/4 cup ginger, peeled and finely chopped or grated
1/2 cup fresh lime juice
1/4-1/2 cup unrefined sugar
2 teaspoons sea salt
1/4 cup whey (Not sure how to get whey? See the Homemade Yogurt recipe)
2 quarts filtered water

Place all ingredients in a 2 quart jug. Stir well and cover tightly. Leave at room temperature for 2-3 days before transferring to the refrigerator. (I only let mine sit for 2 hours and it was plenty strong!) This will keep several months well chilled.
What you have at this point is concentrated ginger ale. Before refrigerating, strain through a dish towel-lined or muslin-lined strainer into a bowl or pitcher. To serve, mix 1 part concentrated ginger ale with 1 part carbonated water and pour over ice.

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