Unlike supermarket ginger ales, which are made with carbonated water, corn syrup, and chemicals, this ginger ale is made the old-fashioned way.  This recipe uses either a ginger ale plant or water kefir to carbonate ginger root and sugar into a spicy, refreshing drink.  And what a comfort to know not only that the ingredients are natural, but it’s a healthy probiotic too!

Ingredients:

• 1/4 cup granulated cane sugar + 1 tsp for the second fermentation
• 1 quart water
• 1 inch section of fresh ginger root
• 3 tbsp freshly squeezed lemon juice

Peel the ginger and grate it finely.  The papery skin will scrape right off. Place the grated ginger root, sugar, and water in a saucepan over medium heat and stir until the sugar is disolved.  Then reduce the heat to low and continue to steep the mixture for at least 30 minutes.  We’re just trying to get the flavor and nutrients out of the ginger root, not necessarily to cook it.

Let cool to room temperature.  Then strain the mixture through a few layers of cheesecloth or a paper coffee filter to remove the ginger solids.

Add the liquid to a quart mason jar and add about two tablespoons of either ginger beer plant or water kefir grains.  Cover the jar with a breathable lid and keep at room temperature out of direct sunlight.

After about 24 hours, strain the liquid into a flip top bottle and add one tsp more of cane sugar.  Seal and let rest for another 24 hours.  You now have the best ginger ale you’ll ever drink.

* Remember that the live bacteria and yeast will continue to transform the sugar into carbonation.  Use within 72 hours.