I visited Sofia, Bulgaria after 3 weeks in Turkey and about 12 hour on a bus from Istanbul. It was June and extremely hot, and we had been living mostly on fruit, bread and tomato sauce due to a restricted budget, so our energy level was a bit low at the moment. Coming into the home of the two Bulgarians that let us stay on their sofa, was like an oasis. There apartment high up in a house in the outskirts of the city where cool, cosy and they treated us with a wonderful breakfast. That's just one of the advantages with living at peoples home, they might treat you with some home made sour dough bread.
Why I'm talking about Bulgaria? Well, first of all, from the little I've seen it's a beautiful country. Second of all, for the second morning we got a glass of their home made ginger ale. Dimiter, who had made it, said it was to stay healthy, and I'm sure he was right about that. The drink was extremely strong, with large chunks of ginger floating around. It was refreshing, but also left a slight feeling of pain in your mouth. When Martin decided he wanted to make some a few days ago, we agreed on making it in a more pleasant level of strength. It came out great, so I wanted to share it with you.
Ginger Ale
Do not use a glass bottle for this, I heard it might explode from the pressure.
what you'll need:
a chunk of ginger, about 5 cm/2 inches long and 2 cm/0,8 inches across
1,5 medium sized lemons, juiced
200 ml granulated sugar
2 ml (a little less than 0,5 tsp) dry yeast
water
Peel and shred the ginger finely. Mix ginger, yeast, sugar and lemon juice in a 1,5 litre/ 50 oz plastic bottle. Fill up with cold water and make sure the tap is tightly on. Let sit in room temperature for 12-36 hours, until the bottle is very hard and it has reached your desired level of bubbles. Chill and strain before serving with a lot of ice and lemon slices.
Why I'm talking about Bulgaria? Well, first of all, from the little I've seen it's a beautiful country. Second of all, for the second morning we got a glass of their home made ginger ale. Dimiter, who had made it, said it was to stay healthy, and I'm sure he was right about that. The drink was extremely strong, with large chunks of ginger floating around. It was refreshing, but also left a slight feeling of pain in your mouth. When Martin decided he wanted to make some a few days ago, we agreed on making it in a more pleasant level of strength. It came out great, so I wanted to share it with you.
Ginger Ale
Do not use a glass bottle for this, I heard it might explode from the pressure.
what you'll need:
a chunk of ginger, about 5 cm/2 inches long and 2 cm/0,8 inches across
1,5 medium sized lemons, juiced
200 ml granulated sugar
2 ml (a little less than 0,5 tsp) dry yeast
water
Peel and shred the ginger finely. Mix ginger, yeast, sugar and lemon juice in a 1,5 litre/ 50 oz plastic bottle. Fill up with cold water and make sure the tap is tightly on. Let sit in room temperature for 12-36 hours, until the bottle is very hard and it has reached your desired level of bubbles. Chill and strain before serving with a lot of ice and lemon slices.
I have a bit of a sore throat right now and know your Ginger ale would work wonders. I actually have all the ingredients in my home and may have a go to make some, thanks for sharing the recipe.
ReplyDeleteGreat idea to make it straight into the bottle, all my other recipes suggest time in a bucket before bottling. This looks much easier. Thanks
ReplyDeleteThis looks great! I was actually going to make this today but the ginger they sell at the local shop seemed to be really old and wrinkly. Have you tried this with other fruits or herbs? :)
ReplyDeleteIslaborg: No! But I guess it would be good with more lemon, but then you might have to increase the sugar if you don't like it to sour. Tell me about your results!
ReplyDeleteFanny - I actually waited and bought the ginger when I finally found a good source. The recipe came out fantastic and very bubbly even though I reduced the sugar and only used 150ml. Had the whole thing in a huge glass jar over night before I strained + filled it into grolsch bottles. I let those stand at room temp for a day and put them into the fridge for two days. I'm sipping on my last bottle right now, it's such a treat for me as I usually don't buy sweet sodas. Thanks for sharing the recipe! I'll make sure to mention it in my next blog post. :)
ReplyDeleteIslaborg: I'm so so happy to hear that. Now I want to make it again myself.
ReplyDelete