Real Simple Ginger Ale

Ingredients

• 1 1/2 cups sliced fresh ginger
• 1 1/2 cups sugar
• 1/2 cup fresh lemon juice
• 1 1/2 (1-liter) bottles club soda or plain seltzer, chilled

How to Make It

Step 1

Combine ginger (don't bother to peel it), sugar, and 1 1/2 cups water in a medium saucepan and bring to a boil, stirring to dissolve sugar. Lower heat and simmer mixture about 15 minutes, or until it reaches the consistency of pancake syrup (you should have about 1 cup syrup).

Step 2

Strain syrup and cool to room temperature. Stir in lemon juice.

Step 3

Place 2 tablespoons syrup in each of eight 8-ounce glasses and fill three quarters full with club soda. Gently stir to blend. Add ice and more club soda or syrup if necessary.

https://www.realsimple.com/food-recipes/browse-all-recipes/ginger-ale

Homemade Ginger Ale Recipe

This Homemade Ginger Ale recipe takes a few minutes, but is well worth the time! The flavors of the fresh ginger shine through and make this one glass of ginger ale you won't want to miss!

Ingredients

• 1 cup peeled and chopped fresh ginger about 5 ounces
• 2 cups water
• 1/4 cup honey maple syrup or granulated sugar
• 1/4 cup fresh lemon or lime juice
• 4 cups (1 quart ) club soda or seltzer water

Directions

To make the Ginger Syrup:

1. Add ginger and water to a small saucepan over medium heat and allow to simmer for 30 minutes. Remove from heat, cover, and allow to steep an additional 15 minutes. Pour through a fine mesh sieve to remove the ginger from the syrup into a large bowl and then pour back into the small saucepan. Discard the pieces of ginger or save for another purpose.
2. Add the sweetener to the saucepan and bring to a simmer for 10 minutes, stirring frequently. Allow to cool completely. At this stage, the ginger syrup may be placed into a Mason jar, sealed, and stored in the refrigerator for up to a week.

To Make the Homemade Ginger Ale:

1. Pour ginger syrup into a 2-quart glass pitcher, stir in fresh lemon or lime juice and club soda or seltzer water. Serve over ice.
   
   
   https://addapinch.com/homemade-ginger-ale-recipe/ 

How to Make Ginger Ale - Wiki How

Even though you can look at the shelves in any supermarket and find various brands of ginger ale, making your own creates an entirely different (and remarkably better) taste. You can make a 2-liter bottle of fresh ginger ale straight from the ginger as long as you have the right ingredients. 

Method 1 

Old-Fashioned Method

1. 1
   Gather your ingredients. Here's what you'll need to make ginger ale using the old-fashioned method:
   

   • 1 cup (225 g) sugar
   • 2 tablespoons (30 g) freshly grated ginger root
   • Juice of one lemon
   • 1/4 teaspoon (1.6 g) fresh granular baker's yeast
   • Cold, pure water
2. 
   2
   Add 1 cup of sugar to a bottle through a dry funnel. Leave the funnel in place until all the steps are complete and you are ready to cap the bottle.
3. 
   3
   Measure out 1/4 teaspoon of fresh granular active baker's yeast. Use any brand that you might buy in the health food store.
4. 
   4
   Add the yeast through the funnel into the bottle. Shake the bottle to disperse the yeast grains into the sugar granules.
5. 
   5
   Grate the ginger root on a fine cutting grater to produce 2 tablespoons of grated root. Use the side of the grater with the finest teeth.
6. 
   6
   Place the grated ginger in a measuring cup.
7. 
   7
   Juice a whole lemon. Lemon is important to keep the pH level low and ward off unwanted microorganisms. If you don't like lemon, try grapefruit juice instead.
8. 
   8
   Add the juice of a whole lemon to the grated ginger.
9. 
   9
   Stir the lemon juice and grated ginger to form a slurry, then add it to the bottle. It may stick in the funnel. Don't worry, the next steps will wash it into the bottle.
10. 
    10
    Rinse the container that held the lemon juice and grated ginger with fresh clean water. Add the rinsing water to the bottle.
11. 
    11
    Cap and shake the bottle. This helps activate the yeast and gets the carbonation process going.
12. 
    12
    Reopen and fill the bottle to the neck with fresh, cool, clean water. Leave about an inch of head space, then securely screw the cap down to seal. The head space is necessary to leave room for gasses that will be produced during fermentation. Invert the bottle repeatedly to thoroughly dissolve sugar.
    

    • Check the bottom of the bottle because the sugar tends to stick in little pockets there. The ginger root will not dissolve, of course.
13. 
    13
    Place the ginger ale in a warm location for 24 to 48 hours. The warmth is necessary for the yeast to be able to ferment the brew. But don't forget about it! Too long and the alcohol concentration starts to increase and the taste changes greatly.
14. 
    14
    Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. If it dents in as in the picture, it is not ready; the fermentation produces carbon dioxide (like in sodas and seltzers) that will inflate the bottle and make it difficult to squeeze.
15. 
    15
    Once the bottle feels hard to a forceful squeeze, usually after only 24-48 hours, place in the refrigerator. Refrigerate at least overnight to thoroughly chill before opening. Crack the lid off the cool ginger ale just a little to release the pressure slowly. You do not want a ginger ale fountain!

Method 2

On The Stove-Top

1. 
   1
   Gather your ingredients. Here's what you'll need to make ginger ale using the stove-top method:
   

   • 1 1/2 ounces finely grated fresh ginger
   • 3/4 c (6 ounces) sugar
   • 7 1/2 cups (60 ounces) filtered water
   • 1/8 teaspoon (.5 g) active dry yeast
   • 2 tablespoons (30 g) freshly squeezed lemon juice
2. 
   2
   Grab a large, 2-quart saucepan. Over medium-high heat, add the grated ginger, sugar, and 1/2 cup (4 oz) water together. Stir your concoction until the sugar has dissolved completely. This will take a few minutes, so be patient.
3. 
   3
   Once the sugar has dissolved, remove the pan from the heat. Place it to the side, cover and allow to steep for 1 hour. Resist the urge to mess with it -- right now your concoction needs uninterrupted time.
4. 
   4
   Strain your syrup. The easiest way to do this will be to pour the syrup through a fine mesh strainer set directly over the bowl. Press down on the bits to get all of the juice out of the mixture. Once you've got as much liquid out as possible, throw the bowl in an ice bath or set in the refrigerator until the concoction reaches room temperature -- 68 to 72°F (20 to 22°C).
5. 
   5
   Get your funnel ready. Place it on top of a clean, plastic 2-liter bottle and pour in the syrup. Then, add the yeast, lemon juice and remaining 7 cups of water (56 oz). Twist the cap on the bottle until it's securely on and gently shake to mix everything together. Leave it alone and at room temperature for 48 hours.
   

   • But no longer! If you leave it out too long, the taste will start to become too bitter as the yeast ferments.
6. 
   6
   Open 'er up. Pop open the top and check for the right amount of carbonation. If there seems to be enough, throw that baby in the fridge. If not, wait a little longer.
   

   • Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation. Otherwise pressure will build up and you risk it exploding.

   
   
   
   
   

Method 3

Non-Alcoholic Version

1. 
   1
   Gather your ingredients. Here's what you'll need to make non-alcoholic ginger ale:
   

   • 1 cup (200 g) peeled, finely chopped ginger
   • 2 cups (450 ml) water
   • 1 cup (225 g) sugar
   • 1 cup (225 ml) water
   • 1/2 cup (115 ml) club soda (per glass)
   • A few drops of lime juice
   • Lime wedges (for garnish)
2. 
   2
   Bring 2 cups of water to a boil in a saucepan. Add the ginger, which should be peeled and finely chopped. Reduce heat to medium low and let the ginger sit in the simmering water for 5 minutes.
   

   • Remove from the heat and let sit for 20 minutes. Any longer than that and it might be too gingery.
3. 
   3
   Strain the liquid through a fine mesh strainer. Discard the ginger pieces. The water should be completely infused with the ginger taste, so you don't need them.
4. 
   4
   In a separate saucepan, make the simple syrup. Dissolve 1 cup granulated sugar into 1 cup of boiling water. When it's not grainy anymore, it's ready. Set aside.
5. 
   5
   Mix 1/2 cup of ginger water with 1/3 cup of the simple syrup and 1/2 cup of club soda. This is the amount needed for each glass. Add a few drops of fresh lime juice and a lime wedge to each drink. Serve chilled and enjoy!

Ginger Ale 2

Ingredients

1 1/2 ounces finely grated fresh ginger

6 ounces sugar

7 1/2 cups filtered water

1/8 teaspoon active dry yeast

2 tablespoons freshly squeezed lemon juice

Directions

1. Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
2. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
3. Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

Ginger Ale

Delicious Ginger Ale

Homemade ginger ale is soothing for digestive disturbances and contains probiotics and enzymes. As with any fermented product, I’d suggest starting with a small amount (4 ounce or so) and working up, as all the probiotics and enzymes can cause an upset stomach in those who aren’t used to consuming fermented products. I found small amounts of this mixture helpful in early pregnancy and any time one of us has an upset stomach, to ward off nausea. It also just tastes great!
This recipe makes 2 quarts of natural ginger ale, though the recipe can be adjusted up or down by using a ratio of ¼ cup sugar and ¼ cup ginger bug starter per 1 quart of water.

Ingredients

• 8 cups filtered water
• 1-2 inch piece of fresh ginger root minced
• ½ cup organic sugar or rapadura sugar. If using plain sugar add 1 TBSP molasses for flavor and minerals
• ½ tsp sea salt or Himalayan salt
• ½ cup fresh lemon or lime juice
• ½ cup homemade ginger bug or ¼ cup whey for a faster recipe though the flavor won't be quite as good. Here is a tutorial for how to make whey

Instructions

• Make a "wort" for your ginger ale by placing 3 cups of the water, minced ginger root, sugar, molasses if needed, and salt in a saucepan and bringing to a boil.
• Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
• Remove from heat and add additional water. This should cool it but if not, allow it to cool to room temperature before moving to the next step.
• Add fresh lemon or lime juice and ginger bug or whey.
• Transfer to a 2 quart glass mason jar with an air-tight lid. Stir well and put lid on.
• Leave on the counter for 2-3 days until carbonated. Watch this step carefully. Using whey will cause it to ferment more quickly. It should be bubble and should "hiss" like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
• Transfer to refrigerator where it will last indefinitely.
• Strain before drinking.
• Enjoy!

Notes

As with any traditional fermented drink, this is more of an art than a science. The outcome depends greatly on the strength of your culture, the temperature of your house, and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn't become too carbonated as this will cause too much pressure and may result in an exploding jar!  The mixture can be strained and transferred to Grolsch style bottles before putting in the refrigerator.

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This version uses a fermented ginger culture to create a naturally fizzy soda! Ginger is a delicious herb that has been used in many cultures for its health-boosting properties. From my herb profile of ginger:

Ginger has been used in Chinese Medicine for thousands of years and is said to help:

• Soothe digestive disturbances
• Alleviate nausea (great in early pregnancy)
• Reduce fever
• Calm coughing and respiratory troubles
• Stimulate the circulatory system
• Help relieve muscle aches and pain
• Can help get rid of dandruff
• Emerging evidence shows it helps lower cholesterol
• Japanese research has found ginger is effective in lowering blood pressure and cancer risk

This natural recipe for ginger ale uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy soda without the alcohol.

Credit : https://wellnessmama.com/8945/ginger-ale/