Even though you can find ginger ale in any supermarket, making your own creates an entirely different (and remarkably better) taste…
Serves: 1-1½ lt Prep. time: 20′ + 48h waiting Cooks in: – Ready in: 20′
1 cup sugar
2-3 tbsp fresh ginger, finely grated (depending on how strong you want your ale)
2 lemons, juiced
¼ tsp dry yeast
Through a funnel add sugar and dry yeast to a plastic bottle. Shake well.
In a bowl mix ginger with lemon juice and add to the bottle through the funnel. Shake well.
Fill 3/4 of the bottle with lukewarm water. Cap and leave in the sun for 24-48 hours to activate the yeast. The warmth is necessary for the yeast to be able to ferment the brew. Test to see if carbonation is complete: Squeeze the bottle forcefully with your thumb. If it dents in, it is not ready. Once the bottle feels hard to a forceful squeeze, refrigerate until cool. Do not shake the bottle. Open carefully to release the pressure and strain through a fine sieve into another bottle using a funnel. Serve in glasses with ice.
Photo: Sotiris Papanikolaou – Food styling: Ioanna Stamoulou
Και η συνταγή στα ελληνικά: Σπιτική τζιντζιμπίρα