Ginger Ale Recipe

Ingredients:

3 ounces fresh ginger, peeled
2 1/2 cups warm water, divided
1/4 cup fresh lemon or lime juice
champagne yeast*

For simple syrup:
1/3 cup sugar
1/3 cup water

Directions:

Put the peeled ginger in a blender, food processor or a juicer. Pour 1/2 cup water and blend on high speed until few chunks remain.

Pour juice through a fine mesh sieve, pressing out as much liquid as possible. Discard leftover pulp.

To prepare simple syrup, stir sugar and water together in a small saucepan. Bring to a simmer over medium-high heat, stirring until sugar is dissolved. Remove from heat and let cool.

Combine ginger juice with remaining water, lime juice, and simple syrup.

Divide among two 16-ounce soda bottles; add roughly 25 granules (a small pinch) of champagne yeast.

Seal the cap securely, shake well, and store for 48 hours – no more, no less – in a warm, dark place.

After 48 hours, refrigerate immediately to halt the fermentation process.