Homemade Ginger Ale Phoenix AZ

If you’re lounging around the house waiting for the holidays to subside, get busy on your own batch of homemade ginger ale. Might as well let it subside with a pop.

This is sipping-strong stuff and made the way they did it many decades ago.

It offers robust flavor, none of that pasteurized wimpy stuff. It’s fun to roll out on New Year’s eve. Your guests will insist it is alcoholic, but not to worry. It is a paltry 0.8 percent.

Making your own means you must deal with one of nature’s first culinary cosmic effects -- the fermentation of bakers yeast.

The primary job is keeping everything that touches the ale spotless. Otherwise, the fermenting halts.

First task is to find a 2-liter pop bottle with cap. Make sure the cap is airtight. It’s all very basic here. Be careful handling the bottle. Follow the directions exactly. Once your ale is under pressure, there’s always the possibility of explosion.

Plastic is not the best container for soft drinks. It is porous and releases carbonation. Glass bottles are good but must be capped.

This recipe takes about a half-hour of labor. Make three days ahead, refrigerate and allow for a slow carbonation. Once opened, the fizz should last for about a day.

HOMEMADE GINGER ALE

2-liter plastic pop bottle with cap
1 cup sugar, exactly
1/4 teaspoon active bakers yeast
1 tablespoons shredded fresh ginger
1 lemon, seeded and juiced
1 cup water

Funnel the sugar into the bottle through, then add yeast. Grate 1 to 2
tablespoons fresh ginger (no need to peel it). Add to sugar and yeast. Juice the whole lemon and bottle. Fill to neck with water. Cap and thoroughly shake.

Place in a cool room for 24 to 48 hours. A forceful squeeze that dents the plastic means you have a ways to go on the carbonation. You’re looking for a squeeze that does not dent the bottle. Once this happens, refrigerate the bottle another 24 to 48 hours.

An hour before serving, open the bottle slightly to release the gas and
prevent spray.

Serve chilled or with club soda ice. Serves about 20 punch glasses.

Send food questions to jim.hillibish@cantonrep.com