HOME > Chowhound > Home Cooking >
What's your latest food project? Get great advice
TELL US

Fresh Ginger Ale - the "raw" take

d
Dylan Apr 23, 2006 10:42 PM

I had this it a local raw restaurant - and subsequently duplicated it at home. Simple but surprisingly refreshing - if you like ginger. In the past when I've made homemade ginger ale, I've cooked down a sugar syrup with ginger. Really, this isn't necessary and actually takes away some of the nice ginger bite. Instead...

Put some fresh ginger through a juicer. Or, if you don't have a juicer, finely grate the ginger and press out juice through a fine strainer.

Stir some of the ginger juice with soda water and light agave nectar as a sweetener (sure you could use regular sugar or sugar syrup, but the agave is nice and "low glycemic"). The ginger juice is powerful -don't add too much! Experiment with proportions that you like.

Serve in a tall glass filled with ice cubes and a slice of lemon. A very nice, refreshing ginger ale.

You can also add fresh lemon or lime juice, of course, but I kind of like the purity of ginger on its own.

  1. SkinnyChef Jan 20, 2007 06:55 AM

    Just made my first batch of homemade ginger-ale completely from scratch. It is GOOD & easy to make. Just ginger, sugar, water & a little bit of yeast. The natural carbonation that comes out from the fermentation of the yeast I think produces a much more refined bubble sensation on the palate. For my .5 Liter sample, I just squeezed about an inch of ginger through a garlic press. Add the juice & the pulp from this to a plastic bottle. About 1/4 cup of sugar & less than 1/4 teaspoon of baker's yeast to the bottle. I'm sure u can cut down the sugar a bit according to taste, but remember, the yeast is going to consume the sugar for fermentation. Fill the bottle up to the neck, leaving some air room, with fresh water. Shake up well, let it sit in the kitchen overnight, or till when the bottle feels tight. Chill the bottle to stop the fermentation, & viola - fresh ginger ale!

    2 Replies
    1. re: SkinnyChef
      PseudoNerd Jan 22, 2007 04:06 AM

      What difference in flavor would the fermentation make? Or does it simply add more carbonation?

      1. re: PseudoNerd
        SkinnyChef Jan 22, 2007 05:51 AM

        I don't think the fermentation adds in any additional flavoring, but 1) is a semi-neat chemistry demonstration, 2) everything is compeletly all-natural and 3) to me, the carbonation bubbles are more refined - think Dom Perignon, and has a better texture in the mouth. It's cheaper than buying club soda to mix with the ginger concentrate too!

    2. n
      nooodles Apr 25, 2006 06:25 PM

      Brown sugar syrup or regular simple syrup cooked until golden is very nice as well.

      1. z
        Zaheen Apr 24, 2006 09:59 PM

        this idea sounds so great, does anyone with splenda knowledge know how to make this sugar free?

        TIA

        Show Hidden Posts