Best 5 Carbonate Your Own Ginger Ale Recipes

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**Homemade Ginger Ale: A Refreshing and Versatile Beverage**

Quench your thirst and tantalize your taste buds with homemade ginger ale, a delightful and versatile beverage that offers a refreshing burst of flavor. Crafted with simple, natural ingredients like ginger, lemon, water, and sugar, this homemade version captures the essence of traditional ginger ale while allowing for customization of sweetness and spiciness. Dive into a collection of three unique recipes: Original Ginger Ale, Spicy Ginger Ale, and Lemon-Honey Ginger Ale. Each recipe provides step-by-step instructions, guiding you through the process of creating a fizzy, flavorful ginger ale that rivals store-bought brands. Discover the joy of crafting your own ginger ale, experimenting with different flavor combinations, and enjoying a refreshing drink that's perfect for any occasion.

Here are our top 5 tried and tested recipes!

CARBONATE YOUR OWN GINGER ALE



Carbonate Your Own Ginger Ale image

I found this recently while going through some papers from high school - something we did in a bio lab. It was actually pretty tasty. Here is the intro: "Fermentation has been used by mankind for thousands of years for raising bread, fermenting wine and brewing beer. The products of the fermentation of sugar by baker's yeast Saccharomyces cerevisiae (a fungus) are ethyl alcohol and carbon dioxide. Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to 'carbonate' beverages, as in the addition of bubbles to champagne). We will set up a fermentation in a closed system and capture the generated carbon dioxide to carbonate our home made ginger ale. You may of course adjust the quantities of sugar and/or extract to taste. Note that the lemon called for in step eight is optional. And if you want a spicier drink, you can increase the amount of grated ginger. As with any yeast fermentation, there is a small amount of alcohol generated in the beverage (about 0.4%)". Credit on the page is to: http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

Provided by horseplay

Categories     Beverages

Time P1DT30m

Yield 4-6 glasses, 4-6 serving(s)

Number Of Ingredients 5

1 cup table sugar (cane sugar, or sucrose)
1 1/2-2 tablespoons grated fresh gingerroot
1 lemon, juice of
1/4 teaspoon fresh granular baker's yeast
cold fresh pure water

Steps:

  • For equipment, you will need a clean 2-liter plastic soft drink bottle with cap (do not use glass as there is a risk of explosion),
  • a grater (preferably with fine "cutting" teeth, and a funnel.
  • Put the sugar into the bottle using the funnel. (Leave the funnel in place until you are ready to cap the bottle.).
  • Add baker's yeast, also through the funnel.
  • Shake to mix the yeast grains with the sugar granules.
  • Place grated ginger into a Pyrex measuring cup or similar.
  • Juice a whole lemon. Lemon is optional, giving a little tartness to the ginger ale. Try it both ways to see which you prefer.
  • Add the juice of a whole lemon to the grated ginger in the measuring cup. Stir to form a slurry.
  • Add the slurry to the bottle. It may stick in the funnel. Don't worry, the next step will wash it into the bottle.
  • Rinse containers with fresh clean water, and dump the water into the bottle, trying to wash any particles sticking to the funnel into the bottle.
  • Fill the bottle to the neck with fresh cool clean water, leaving about an inch of head space, securely screw cap down to seal. Invert repeatedly to thoroughly dissolve sugar.
  • Place in a warm location for 24 to 48 hours. (Do not leave at room temperature longer than necessary to feel "hard." The excess pressure may cause an eruption when you open it, or even explode the bottle!).
  • Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. If it dents in as in the picture, it is not ready.
  • Once the bottle feels hard to a forceful squeeze, usually only 24-48 hours, place in the refrigerator. Before opening, refrigerate at least overnight to thoroughly chill. Crack the lid of the thoroughly chilled ginger ale just a little to release the pressure slowly. You do not want a ginger ale fountain!
  • Do not leave the finished ginger ale in a warm place any longer than the time it takes for the bottle to feel hard. Leaving it at room temperature longer than two days, especially in the summer when the temperature is high, can generate enough pressure to explode the bottle. Once it is thoroughly chilled, there is little danger of explosion.
  • Filter the ginger ale through a strainer if you find floating pieces of ginger objectionable. These are found in the first glass or two poured, and, since most of the ginger sinks to the bottom, the last glass or so may require filtering too. Rinse the bottle out immediately after serving the last of the batch.

GINGER ALE



Ginger Ale image

Provided by Alton Brown

Categories     beverage

Time P2DT1h18m

Yield about 2 quarts

Number Of Ingredients 5

1 1/2 ounces finely grated fresh ginger
6 ounces sugar
7 1/2 cups filtered water
1/8 teaspoon active dry yeast
2 tablespoons freshly squeezed lemon juice

Steps:

  • 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.

HOMEMADE GINGER ALE



Homemade Ginger Ale image

Provided by Andrea Albin

Categories     Non-Alcoholic     Ginger     Cocktail Party     Kid-Friendly     Backyard BBQ     Summer     Engagement Party     Simmer     Lime Juice     Gourmet     Drink     Small Plates

Yield Makes about 1 1/2 cups syrup (enough for 4 to 6 drinks)

Number Of Ingredients 5

1 1/2 cups chopped peeled ginger (7 ounces)
2 cups water
3/4 cup sugar
About 1 quart chilled seltzer or club soda
About 3 tablespoons fresh lime juice

Steps:

  • Make syrup:
  • Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.
  • Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.
  • Assemble drinks:
  • Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2 teaspoons lime juice per 3/4 cup seltzer, then adjust to taste).

HOMEMADE GINGER BEER



Homemade Ginger Beer image

To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There's no sterilization needed, and this method is forgiving - you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you've ever had straight out of contention. Take a pinch of packaged yeast and something acidic for the yeast to thrive in (like lemon or lime juice or cream of tartar) along with some sugar syrup and grated ginger, lob it all in a plastic bottle of distilled or spring water, shake it up and stash it somewhere dark and warm for two days. After two days you stop the fermentation by chilling it in the fridge. That's it. The result is a cloudy, dry mixer with pinprick carbonation and a straight-up goose of fresh ginger. That is thrilling come dark 'n' stormy hour, not just for its authenticity and superior flavor but also because you can now brag about your homemade ginger beer.

Provided by Toby Cecchini

Categories     non-alcoholic drinks

Number Of Ingredients 6

2 ounces freshly grated ginger
4 ounces lemon juice
6 ounces simple syrup
1/8 teaspoon commercial baker's, brewer's or Red Star Pasteur Champagne yeast
20 ounces non-chlorinated water (filtered, distilled or spring)
1 to 4 grams cream of tartar (not necessary, but traditional, to help the yeast and bacteria thrive).

Steps:

  • Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
  • In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it's looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
  • After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 32 grams

HOMEMADE GINGER ALE



Homemade Ginger Ale image

Make and share this Homemade Ginger Ale recipe from Food.com.

Provided by byZula

Categories     Beverages

Time 30m

Yield 16 serving(s)

Number Of Ingredients 5

2 cups sugar
2 cups water
1 cup peeled and sliced gingerroot
8 ounces club soda or 8 ounces seltzer water
lime wedge

Steps:

  • Combine sugar, water and gingerroot in a medium saucepan; bring to a boil. Reduce heat and simmer until mixture has reduced slightly.
  • Strain gingerroot from syrup.
  • To make ginger ale, combine 2 tablespoons syrup with club soda. Pour over ice and serve with a squeeze of lime wedge. Store syrup in the refrigerator for several weeks.

Nutrition Facts : Calories 101.5, Fat 0.1, Sodium 5, Carbohydrate 26.1, Fiber 0.1, Sugar 25.1, Protein 0.1

Tips:

  • Choose fresh and organic ginger for the best flavor.
  • Grate the ginger finely for a smoother口感體驗.
  • Use filtered or spring water for the best results.
  • Add sugar or honey to taste. You can also use other natural sweeteners, such as stevia or xylitol.
  • Allow the ginger ale to carbonate for at least 24 hours before drinking. Longer carbonation will result in a more flavorful drink.
  • Store the ginger ale in a cool place, such as the refrigerator. It will keep for up to 2 weeks.
  • Serve the ginger ale chilled. You can garnish it with a slice of ginger or a lime wedge.

Conclusion:

Making your own ginger ale at home is a fun and easy way to enjoy a delicious and refreshing beverage. With just a few simple ingredients and a little bit of time, you can create a sparkling drink that is perfect for any occasion. So next time you're looking for a healthy and flavorful alternative to soda, give this homemade ginger ale recipe a try. You won't be disappointed!

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