Thursday, April 15, 2010

Ginger Ale Recipe...

I'm really pleased with how this turns out. It's a delicious summer time treat. Much better (and certainly sharper) than what you buy in the store.

Ginger Ale

Modified From Alton Brown's Recipe on "Good Eats"

Asterisks denote modifications to Alton's version...

2 ounces finely grated fresh ginger*
8 ounces sugar*
8 cups filtered (or bottled) water*
1/8 teaspoon active dry yeast
3 tablespoons freshly squeezed lemon juice*

2 Liter Pop Bottle
Medium Sauce Pan
Cheese Grater
Instant-Read Thermometer

Place the ginger, sugar, and 3/4 cup of the water into a 2-quart saucepan 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 and 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.

Tay's Notes
*Peak flavour takes a couple of days to develop, just remember to keep checking the carbonation level to keep it from exploding. Also, check the sweetness of the mixture. If you want it sweeter, add some simple syrup.
**I'd like to try adding some ginseng to this sometime.

I'd like to try making some other homemade sodas. Bet I could make a killer lemonade!


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