Do not mistake this recipe for the ginger ale that you get at the grocery store. It is much stronger, and actually tastes like ginger! Sally Fallon says in Nourishing Traditions to drink it warm and dilute it with water or carbonated water if you’d like. It is refreshing, and especially good for menstrual cramps or other tummy aches. I love this stuff, and will make it again! I used the full amount of ginger, but I am a ginger freakoid. It is not as sweet as many are used to, so you may want to use additional Rapadura if you want a treat.
Tips for making Ginger Ale
- I used fermented ginger to replace the fresh ginger in this recipe, and the juice of it to replace half of the whey in this recipe.
- Use half the amount of ginger noted below if you want a lighter tasting ginger ale.
- One thing I would do for this is to add more Rapadura if serving to others who prefer a sweeter taste. I make a Rapadura ‘simple syrup’ and keep it in the fridge for guests to use in iced tea & this & other beverages. It’s also fun to flavor simple syrup with mint, vanilla or other flavors.
Old Fashioned Traditional Ginger Ale
Rating: 1 fork (key) – I am the only ginger lover in the family (oh well, more for me!)
Page in NT: 586
- 1/2 gallon mason jars
- Microplane grater (for ginger)
- Fine strainer & cheesecloth (to strain whey from yogurt)
- 3/4 cup ginger, peeled and finely chopped or grated
- 1/2 cup fresh lime juice
- 1/4 – 1/2 cup Rapadura (See Resources)
- 1/4 cup whey
- 2 teaspoons sea salt (See Resources)
- 2 quarts filtered water
This is a most refreshing drink, taken in small amounts with meals and as a pick-me-up after outside work in the sun.
Place all ingredients in a 2 quart mason jar. Stir well and cover tightly. Leave at room temperature for 2-3 days before transferring to the refrigerator. This will keep several months well chilled.
To serve, strain into a glass. Ginger ale may be mixed with carbonated water and is best sipped warm rather than gulped down cold.
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