Ginger ale! Sparkling lemonade added 03/05
Feb 27, 2015 7:16:28 GMT -5
simplynaturalfarm, eljay, and 1 more like this
Post by lew92 on Feb 27, 2015 7:16:28 GMT -5
Okay, I have not tasted it yet, but the syrup was awesome, so I'm sure that the final product will be, too, if I don't mess it up. The recipe is from Alton Brown of Good Eats fame. I kept the pulp after straining it out of the syrup and am adding a bit of it to my cup of tea. Ginger is SO good!
Just bottled it up last night, so it will be Saturday evening before I can check carbonation. I think it might take a bit longer than 48 hours because our house is quite cool at this time of year, about 60-65 degrees, depending on time of day. I will update once I am able to test it. If this works, I'm thinking of other sparkling, homemade beverages - DH is especially interested in a good, tart sparkling lemonade.
Alton Brown’s “Good Eats” Ginger Ale Recipe Food Network
Homemade Ginger Ale Recipe
Ingredients
· 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
Directions
Place the ginger, sugar, and 1/2 cup of the water into a 2-quart sauce pan 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 an 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.
Just bottled it up last night, so it will be Saturday evening before I can check carbonation. I think it might take a bit longer than 48 hours because our house is quite cool at this time of year, about 60-65 degrees, depending on time of day. I will update once I am able to test it. If this works, I'm thinking of other sparkling, homemade beverages - DH is especially interested in a good, tart sparkling lemonade.
Alton Brown’s “Good Eats” Ginger Ale Recipe Food Network
Homemade Ginger Ale Recipe
Ingredients
· 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
Directions
Place the ginger, sugar, and 1/2 cup of the water into a 2-quart sauce pan 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 an 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.