Truth be told, I’m not a huge soda person. It’s very rare that I crave a Coke or Mountain Dew, but I do enjoy bubbly drinks on occasion – typically my bubbly beverage of choice is either an Izze or Ginger Ale (Ginger Beer is better but it’s hard to find).
Recently, a friend of mine was struggling with some morning sickness and I knew that Ginger was a natural remedy (you can read more about that here). I was curious to find out if there was a way to consume more ginger without all the sugar/corn syrup in pre-made Ginger Ale. What I found ended up being a game changer for my life because I really. like. ginger ale.
I found a post on Kitchen Stewardship (which was actually a guest post by Food for My Family) all about making naturally sweetened Ginger Ale – woah, what? Yes. Ginger Ale made with honey. On a side note, if you haven’t stopped by Kitchen Stewardship to read through Katie’s posts, you definitely should. I haven’t been following her for very long, but she has some really great posts and an even better story. Naturally having read this post, I got right into the kitchen with some mega hunks of Ginger Root.
Shaina’s recipe for Ginger Ale was pretty spot on the first time I made it. However, I found that I wanted it to be a little more like Ginger Beer because I really like ginger – if you’re not sure the difference between Ginger Ale and Ginger Beer, you can read this post. So after making it a few times, I did some research and found that if you grate the ginger it generates a much more potent flavor when boiled (I’m sure it’s something to do with surface area exposure and what not, but honestly I just care that it works). So I fiddled with the recipe just a hair and I must say that I was really pleased with the results! Unfortunately, Seltzer Water has now become a staple in my refrigerator.
You’ll notice in the picture above that I didn’t really peel my Ginger thoroughly. That’s mainly because I was throwing it into a pot to boil and then straining it out. If you give it a good washing prior to preparing, you should be golden with a rough peel. If you’re unsure how to even start with peeling Ginger, here is a great tutorial.
I mentioned to someone the other day that I was making Ginger Ale and their eyes got huge and they immediately asked how I could possibly do that. I responded by debunking the impression that I was making my own carbonation and instead simply making a syrup to add to carbonated water – to which they were much less impressed. I say that in hopes that you’ll be less intimidated and possibly even inspired! This basic recipe and method could inspire endless soda flavors : Berry Blends, Strawberry Basil, Peach Mint! So if Ginger Ale isn’t necessarily your thing, I want to hear what is – what kind of sodas would you rather be trying?