Ginger Ale Casero

vegetarian prescriptions, prescriptions veganas, ayurveda, genjibre, lemon, drink, refreshing, summer, vegetarian, vegano

One of the things that I am not going to forget this summer is the incessant refreshing drink search. I am very pregnant woman, the water suddenly does not satisfy me as always has done it so I pass the day investigating ways to me healthy and delicious to clear the thirst to me. Commercial ginger ale is too sweet, but this homemade version in addition to rich requires little infrastructure: with an empty bottle, the gengibrosa base of the refreshment and a little leavening already are enough. You do not worry about the amount of sugar because everything almost disappears during the fermentation of the drink being sweet without cloying.

4 cms of gengibre fresh
1 water cup for the base
1.75 liters of water to fill the bottle
9 spoonfuls of brown sugar
1/8 salt teaspoon
5 spoonfuls of juice of lemon just expressed
1/8 leavening teaspoon

Gengibre peels and shreds until obtaining 2 nosey spoonfuls of gengibre shredded.

It boils the water cup in a dipper, clears it of the fire and it adds the sugar and salt, removes until it dissolves. It throws gengibre and it leaves mixes it cools off, throws the juice of lemon.

It throws the water of gengibre in a bottle of 2 liters of plastic (you do not strain gengibre) and fills up it of 2 water leaving cms of empty space arrives.

It throws the leavening, pon the cover and shakes it so that the leavening is distributed well by all the bottle.

It leaves the bottle to room temperature without it directly gives the sun him until the burbujitas take place, normally between 12 and 48 hours following the heat that does. Dále a squeeze to the bottle from time to time to see how it goes, when is super hard, is ready.

Keep it in the refrigerator and you drink your chilly Ginger Ale! I usually strain it when serving…

You can have in the refrigerator up to 2 weeks, but he has more gas at the outset.
He opens the despacito bottle upon the sink in case there are explosions!

Mola at all costs to avoid the plastic, if you want you can bottle your to ginger ale in a glass bottle, but pon a small amount to part in a botellita of plastic since the hardening of the package is what it indicates to us that the drink already has carbon and is ready. You do not let your ginger ale in crystal package outside the once ready refrigerator to drink since the fermentation will be reactivated.

Ginger Ale without sugar: The USA a nosey spoonful of sugar by each 8 cups of refreshment that you are going to carbonate. From you can there sweeten your drink and so you want. Ten in account that the sugar is almost consumed everything during the fermentation process.

Alcohol: Whenever leavening is used to carbonate a drink, alcohol will take place. Nevertheless the short time of fermentation in a refreshment as this it limits the alcohol production, the typical thing is that it contains a 1%.

How to avoid explosions, geysers and on-carbonation: The refrigeration suspends the fermentation (and the carbonation) so it is important to put your refreshment in the refrigerator at the correct moment. It remembers that these processes will again begin when removing the package from the refrigerator.
The use of plastic bottles facilitates to find the exact point of fermentation just by to tighten the package. Anyway, it slowly opens your bottle on the sink to loosen the pressure little by little.

2016-12-01T17: 38:30+00:00


  1. Roberto August 28, 2013 AT 11:56 p.m. - Reply

    Hello your prescription comes to me very well since I am with diabetes and I like the natural things. You don't know as water can be done tonic with some procedure similar to this?
    From already many gracoas.

    • Sara August 30, 2013 AT 3:01 p.m. - Reply

      Don't you like the mineral water with gas? A friend spoke to me to use the kephir culture to make refreshments with gas… not yet I have tried. If beams some experiment, you tell me.

    • Alma July 1, 2018 AT 1:42 a.m. - Reply

      Hello, I put water of tíbicos with pieces of ginger of 24 to 48 hours… is a natural drink without sugar and slightly gaseous… if you leave it 48 hours more gasified she will be.

  2. I arm February 9, 2014 AT 8:20 p.m. - Reply

    Hello! Very interesting your prescription, but I have a doubt is the leavening the typical chemistry that comes in envelopes? or he is another leavening type? Gracias

    • Sara February 16, 2014 AT 3:31 p.m. - Reply

      yes I Arm, I used a small package of supermarket, will be necessary to try with the fresh air…

    • ximino February 20, 2014 AT 9:58 p.m. - Reply

      I suppose that a little takes… But I believe that you these referring to chemical leavening, that in fact is not leavening, but a chemical mixture (generally an acid and bicarbonate) that generates carbon dioxide gas. But I have not understood the process badly needs dust leavening, that as the fresh air but is dried so that it lasts more.
      The leavening generates fermentation, in front of the chemistry that generates gasification.

      Congratulations by the page. Without a doubt I will prove ginger…. Greetings

  3. Juan Camilo Hernández January 3, 2016 AT 1:45 a.m. - Reply

    Good night.

    I liked much the prescription. But I have a doubt, la.levadura that is spoken is the one of beer? Or it is sodium bicarbonate?


    • Sara January 13, 2016 AT 8:34 p.m. - Reply

      Chemical leavening, Juan. You will already tell me how it leaves to you.

  4. Joseba September 20, 2016 AT 7:27 a.m. - Reply

    Hello. I yes that I behind schedule walk contributing my sand granite…
    I rather often do it, but using a ginger ferment, and outer nonleavening. First I obtain the ferment (water mixture, perforated ginger and sugar… spent a day-two I see that the mixture bubbles. It means that already I have activated the ferments). After obtaining the ferment, I come as in the prescription, but I add the ferment to him instead of leavening. And in about 5 days I have it hypercarbonated (to have well-taken care of).

    • Sara September 27, 2016 AT 5:32 p.m. - Reply

      I like your Joseba contribution! I am going to prove it, thanks 😉

    • Laussi August 11, 2018 AT 1:35 a.m. - Reply

      Hello Joseba. Super interesting your contribution, thousand thanks. You could share the amounts and the process to us to make the ferment?
      You put the ingredients in a closed bottle or you leave exit him for the gas?

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