Ingredients:
- 1 cup sugar - I've been using organic cane sugar
- 1 1/2 Tablespoons grated fresh ginger root
- Juice of 1 lemon
- 1/4 teaspoon baker's yeast
- cold water
Directions:
- Pour sugar into a 2 liter PLASTIC bottle. Yes, I would use plastic. If the ginger ale "ripens" too long, it can explode.
- Add the yeast and shake to disperse.
- In a separate dish, combine ginger and lemon juice. Stir to make a "slurry." Add this to the sugar& yeast mixture and shake (with the top on, of course).
- Now, rinse the dish used for the ginger & lemon juice and add the rinsings to the mixture.
- All you lack now is to fill up your bottle with water, leaving about an inch of head space, and cap it.
- Set it in a warm place for, normally, 24-48 hours. As our house has been quite warm lately, it's only taken around 8-12 hours. In any case, once the bottle is hard, so you can't squeeze it (or, not much), it is ready to be put in the refrigerator. Once it is in the refrigerator, you are in no danger of explosion. In the freezer, on the other hand...
