Most folks do not know how to make ginger ale, yet it is one of the easiest drinks to whip up yourself in a matter of minutes. The bonus of making it at home is that you can traditionally ferment it, meaning it is loaded with beneficial bacteria known as probiotics as well as enzymes, and you can use healthy ingredients to boot!
Fermentation of grains, fruits and herbs for the production of health promoting, refreshing and delicious drinks is nearly universal in ethnic cuisines but this practice has been largely forgotten with the rise of factory produced sodas that have no redeeming nutritional benefit and only encourage obesity and other chronic ailments.
Soda can be healthy. Learning traditional preparation techniques is all that is required to leave the belly bulging and backside expanding sodas from the store far behind and still enjoy a tart, fizzy drink on a hot afternoon!
Homemade Ginger Ale
Ingredients
2 quarts filtered water
1/2 cup fresh lime juice (about 3 organic limes – buy on sale and freeze extras)
2 tsp organic ginger powder (organic herbs are best as non-organic herbs are frequently irradiated)
1/4-1/2 cup sucanat
1 tsp sea salt
1/4 cup homemade liquid whey (do not use powdered whey. You can use the contents of a probiotic capsule, coconut water kefir or the liquid strained from coconut milk yogurt from the store instead as the fermenting medium if you have a dairy allergy)
Pinch of stevia (optional)
Raw honey (optional)
Instructions
Mix all ingredients together well in a 2 quart glass mason jar (Ace Hardware carries them). Be sure to leave 1 inch at the top else the soda will rot and get moldy instead of ferment.
Leave at room temperature on the counter for 2-3 days and then refrigerate. The ginger ale will be mildly fizzy. You can then mix with a bit of seltzer water to add even more fizziness if desired.
Alternatively, you can bottle the fermented ginger ale and leave on the counter for an additional 1-2 days before refrigerating to produce a very fizzy beverage.
If the finished soda is not sweet enough for your taste, add a tiny pinch of stevia or stir in a small amount of mild, raw honey.
Sarah, TheHealthyHomeEconomist.com
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{ 65 comments… read them below or add one }
How to Make Ginger Ale — The Healthy Home Economist http://t.co/kQ2o9Hl
I recently made N.T. recipe for Ginger Ale, in which I see your recipe does not call for fresh ginger, but powdered & using less salt & adding optional stevia or honey. I tried it & the salty taste turns me off cold or warm, maybe I should add the sweetner to see if that improves, then maybe some seltzer water. Bc as of now I hate to see it all go to waste.
I’ve made the ginger ale with no salt too and it is fine. Try that for your next batch and sweeten up the salty one you have now with stevia or honey so you don’t waste it for sure.
Grated ginger produces a slightly spicier result. I find grating all that ginger so time consuming which is why I usually use the organic ginger powder.
Hi Sarah, may I ask how much grated ginger in place of the powdered one? I learned the coolest way to remove the skin from ginger.. just use a spoon to scrape the skin off, soooo easy! So for me it would be easy and fun and I would prefer the fresh ginger thanks!
Yum! Will be trying this one as soon as I get some jars!
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I’m wondering how you would tweak the recipe if you used fresh ginger? have you tried that instead of the ginger powder?
Yes, I’ve tried fresh ginger (use 3/4 cup finely grated and peeled). It just takes so much time to grate the ginger so I typically make with the ginger powder. The results are basically the same taste-wise. I’m sure the version with the fresh ginger is even more beneficial.
Sarah, TheHealthyHomeEconomist\’s last post: How to Make Ginger Ale
I am really enjoying raspberry kefir water!
Next on my to-do list of drink recipes. Looks delicious! http://t.co/7G9Gvup
Looks delicious and ginger is super healthy! Will be trying this soon – thanks
That is really intriguing! I’m taking the first step today … I’ll be making my own whey for the first time. I am passing this recipe info along to a friend as well, whose wife is undergoing cancer treatment and who finds even the store-bought ginger ale to be helpful for her nausea. I’m sure this homemade ginger ale would be oh, so much better (and better for her).
You’ve convinced me. I’m going to give it a try. Do you need to use tall 1/2 gallon jars? I have several half gallon glass jars from coconut oil. But they are fat, not narrow and tall like the canning 1/2 gallon jars. (same size around as gallon jars, but shorter.)
Sure, those would work fine.
Sarah, TheHealthyHomeEconomist\’s last post: How to Make Ginger Ale
Would this be GAPS legal if you used only 1/4 c sugar and did the double ferment?
You couldn’t use sucanat as this is not allowed on GAPS. You would have to use raw honey but the flavor would turn out a bit different. Still would be nice though, I’m sure.
Sarah, TheHealthyHomeEconomist\’s last post: How to Make Ginger Ale
If I wanted to use fresh ginger instead of the powdered ginger, how much would I use in the recipe?? Looking forward to trying it! Thanks!!
3/4 cup fresh ginger finely grated if you wish to go that route.
Sarah, TheHealthyHomeEconomist\’s last post: How to Make Ginger Ale
This is a great site to follow.
Will it still taste good if I trade out the fresh lime juice for fresh lemon?? Thanks!
It will taste a bit different but still great I’m sure.
Sarah, TheHealthyHomeEconomist\’s last post: How to Make Ginger Ale
Sarah and KC,
It is delicious with lemon! My husband says I can make this all the time.
Where might I find organic ginger powder? Thanks, this looks wonderful and something I had been meaning to look up.
I buy mine from Frontier. Many healthfood stores carry it or contact Frontier for a Frontier buying club near you.
Sarah, TheHealthyHomeEconomist\’s last post: How to Make Ginger Ale
Hi Sarah- As a new subscriber via RSS, I knew I subscribed to you for a reason
This sounds great and easy. Can’t wait to try it and have another excuse to use my cool new 1/2 gallon mason jars.
How to Make Ginger Ale — The Healthy Home Economist http://t.co/1ReIndo
can you elaborate more on freezing limes or other citrus fruits. Do you just stick it in a freezer bag & then in the freezer? does this change the fruit in any way?
Just slice them in half and store in containers or freezer bags. They thaw and juice nicely.
Sarah, TheHealthyHomeEconomist\’s last post: How to Make Ginger Ale
I just love my 1/2 gallon mason jars. I use them for everything it seems. Glad to have you as a new reader Shannon!
Sarah, TheHealthyHomeEconomist\’s last post: How to Make Ginger Ale
Do you use just one probiotic capsule or more? And could I use the probiotic capsule instead of whey in my homemade mayo?
Thanks!
One should be enough. Putting one in mayo should be fine.
Sarah, TheHealthyHomeEconomist\’s last post: How to Make Ginger Ale
How to Make Ginger Ale http://t.co/5DBEINv via @zite
Do I need to sterilise the jars before making fermented food?
@Maxine, no just wash the jars as you normally do in warm soapy water is enough.
How to Make Ginger Ale http://t.co/3PJS3Tw via @zite
WOW love it ~ must give it a try! RT @StaciJShelton How to Make Ginger Ale http://t.co/l4LmmAW
Thanks
Love all your reciepes. Kombucha everyday… Thanks again
How to Make Ginger Ale http://t.co/SX3jv0X
Do you know how much alcohol is in this? We have alcoholism in the family, and also I don’t like giving alcohol to kids.
The alcohol is extremely minimal due to the addition of whey and sea salt to the recipe. You can always make some and test it at home if you want to. I believe someone told me that you can buy an alcohol test strip or meter of some kind at the drugstore?
Sarah, TheHealthyHomeEconomist\’s last post: Move Over Soy Protein: Lab Meat on the Horizon
Thanks! We are paleo /dairy and I’ve wanted to try fermented foods but heard that the alcohol content could vary widely by recipe or time left to ferment and I’ve been scared of giving kids with possible genetic alcoholism tendency anything alcoholic. This drink sounds delicious. I love ginger.
We need more healthy beverage choices! Thanks.
Hi Sarah:
Any idea if I can do this without the citrus? My dad is on chemo and I’m looking for a recipe that uses probiotics and ginger to help with his stomach, but he cannot have citrus because of the medication he’s on.
Could I substitute another fruit juice or is the citrus necessary?
Thanks so much.
Sounds delish!
I make ginger kombucha all the time. That tastes a lot like ginger ale and is the favorite kombucha flavor in my house. Something else to try if you haven’t already.
What’s “sucanet” and where would I get it?
rapadura is another name for it, or similar type of sugar
Hi Sarah,
I LOVE your website!! I’m just making the ginger ale and realized that I wasn’t sure whether to put the top on the ginger ale while it’s sitting on the counter or do I just put a fabric cloth on top? Will one make it more fizzy? Thanks so much!
Will try this soon. On gaps so can’t have whey yet. You say one can use a probiotic capsule. Could I do this for other ferments eg vegetables instead of using whey or doubling the salt? I’ve not heard anyone do this.
I started ginger ale, but I forgot to put in the fridge before we left town for a fees days. It has been on my counter for 5 days. Is it bad? Do I need to start over?
There is cloudy stuff in the ginger ale I made; is that normal?
I would like an answer to this also. I strained the “cloudy” stuff out, and it is brown in my cloth. Not sure if it is safe to drink or not. I left on the counter, covered with the canning top for 3 days.
I’m on the full GAPS diet, is this legal or will there be too many sugars present in the drink after fermentation?
Sarah, I made this and blogged about it yesterday. I absolutely love the taste of homemade ginger ale … I don’t think I could EVER go back to store-bought! Btw, someone who is fasting from dairy asked if she can skip the whey entirely (I told her about the substitutions you recommended but she asked how it would turn out if one were to go without even the probiotic capsule or coconut milk yogurt??) Told her I’d ask you and get back to her
Thanks for the awesome recipes and posts btw! You’re continuously inspiring me to venture outside my comfort zone and try new things …
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How to Make Ginger Ale http://t.co/GN0qM0ZJ
I have made this for the first time, it is on day two of fermenting. So excited to try it! I hope it is as good as I think it will be. Should I cover it though, or will that cause fermenting problems?
My husband would love homemade ginger ale! Might have to give it a try sometime!
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Ok, I made this for the first time last week, and let it ferment for 2 days, no fizz, let it set for another day, got green mildew on top. Threw it out, and made another batch. THis time I left more than an inch of space from top of jar. I let it ferment for 3 days, and absolutely no fizz whatsoever. I used whey left from making neufchatel, which I added rennet to, with raw goat’s milk, . Could the rennet I used makeing cheese effect the whey? I am new to fermenting things and am unclear as to what is happening. If it is not fizzy, does that mean it is not fermented? I would think so. I know it won’t be real fizzy, but mine is completely flat. Thanks for any advice!! I really want this to work., as my hubby loves ginger ale.
during the 2-3 initial days on the counter, do you cover the brew with a lid? or just cover with a cloth? thank you!!
I used a recipe i found in Nourishing Traditions, it is very similar to this one. I used whey that I strained from whole buttermilk. My ginger ale did not turn out fizzy. Could refrigerating the whey before using it cause problems? Or maybe I just didn’t leave it out long enough. What are your tips?
Is powdered ginger necessary or can fresh ground gingerroot be used? Also what about anoher form of sweetner, like Rapadura?
Hi,
I am just wondering if I use honey in the different fermented drinks (we are on GAPS diet) do I need to ferment the drinks longer? I am going to try the lemonade and ginger ale. Also, do you know if I can use honey in most fermented drinks like the 2 mentioned above and other sodas?
Thanks a ton!
When you make the mixture and set it on the counter, do you cover it? What do you cover it with? The lid of the jar or cheese cloth?
I was wondering the same thing!
We love ginger ale mixed with fermented lemonade!!! Sometimes we add raspberries!!!!
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