How To Make Fermented Ginger Ale
#sqhealth Making homemade ginger ale is so easy you wouldn’t believe it. That being said, when I made ginger ale for the first time, it was a comedic disaster. The ginger ale recipe I used called for fresh lime juice. But instead of using the juice of fresh limes I used concentrated bottled lime juice (which I mistook for fresh lime juice).
It was limey, to say the least.
It was also gross.
When I realized my mistake, I tried it again. And it came out beautifully.
5 REASONS TO MAKE HOMEMADE GINGER ALE
1. It’s a perfect late-summer, early-fall beverage.
2. It’s beyond easy.
3. It’s fermented which means it contains healthy probiotics.
4. Conventional ginger ale usually contains high fructose corn syrup, preservatives and “natural flavoring” for the ginger flavor. “Natural flavoring” is another word for chemicals.
Schweppes, Canada Dry and Seagram’s contain all of the above. Guess what they don’t contain?
5. Homemade ginger ale contains…get ready for this… real ginger.
Here’s the recipe I used from Nourishing Traditions, with a few minor changes: