By John Griffin
Posted on13 September 2010.
Homemade ginger ale
3 tablespoons freshly grated ginger root (see note)
Juice of 1 lemon or lime
3/4 to 1 cup sugar, to taste
1/4 teaspoon yeast
Note: Peel the ginger root with a spoon. Grate the ginger using a microplane to give you small fibers and plenty of juice.
Make a slurry with the grated ginger and the lemon or lime juice. Set aside.
Use a funnel and fill the bottom of one empty 2-liter plastic bottle with the sugar and yeast (split in half if using 1-liter bottles). Shake the two ingredients together.
Add the ginger slurry. Rinse the bowl with cold water and pour into the bottle. Fill the rest of the bottle with cold water up to within 1 inch of the top. Seal tightly and shake gently until the sugar and yeast dissolve.
Set in a warm place for two days, then refrigerate for one day until ready to drink.
When ready to open, hold the bottle over the sink and slowly open to let the air in without it overflowing.
Makes 2 liters.
Adapted from David Frankhauser, U.C. Clermont College