Last month as my summer seasonal job had finished I found myself with a lot of time on my hands. I was in need of a project to fill out my days. And so, I stumbled over an article on homemade ginger ale, which featured a recipe from Karolina Jönsson who writes the marvelous Swedish blog Det Gröna Skafferiet.
This is something that I have been wanting to try for quite some time; especially as Ginger Ale really is one of my favourite bevvies. As it turns out making your own is easy peasy, all it takes is a grater and about a week's worth of patience - I imagine it being a little like starting a sourdough project.
Homemade Ginger Ale
Recipe is a courtesy, and translation, of Karolina Jönsson's version.
- 5 cm fresh grated ginger
- 1½ dl caster sugar (0.6 cup)
- 2-3 tbsp muscovado sugar or dark syrup
- 1½ dl (0.6 cup)
- 2 litres water
- ½ tsp salt
- 2 dl carbonation culture
- Combine ginger, sugar and syrup with 5 dl of the water in a medium saucepan.
- Bring to a gentle boil, then let simmer for about 5 minutes. Making sure the sugar disolves.
- Remove pot from heat and add the remaining water. Leave to cool down to room temperature.
- Pour the remains into a mason jar. Add lemon juice, salt and carbonation culture. Give a quick stir, seal and leave to set in room temperature until carbohydrated. This will take anything from 2-5 days, depending on the heat and how 'alert' your culture is.
- Once finished, store in fridge and strain before serving.
Carbonation Culture Starter
- Peel most of a 2-3 piece of ginger clean, before grating.
- Place in a clean, airproof jar with an equal amount of sugar (2-3 tbsp)
- Add 5 dl (~2.1 cup).
- Stir to combine using a non-metallic spoon.
Keep adding one tablespoon each of ginger and sugar to the mixture every day, and give it a good a stir, for roughly five. At that stage, it should have leavened and bubbles started to appear. That is how you know the mix is ready to carbohydrate drinks!