Ginger ale is an amazingly useful and natural beverage that will enable you to use the incalculable mending powers of this root, while you make the most of its bubbly taste and elevated amounts of natural probiotics and enzymes that support the function of our digestive system.
It is simply carbonated water enhanced with natural or counterfeit ginger flavors. It is trusted that it started in Ireland during the nineteenth century, however this pale, bubbly beverage we generally drink nowadays previously showed up in the mid twentieth century in Canada.
The vast majority of the ginger ale formulas don’t contain alcohol, however this beverage has an refreshing and one of a kind flavor, and in the meantime, it has the medical advantages of ginger, especially with regards to its powerful anti-inflammatory and anti-emetic effects.
Not even that it is low in calories, but this drink is also a rich source of magnesium, copper, iron, calcium and other minerals.
How to prepare he homemade, natural ginger ale:
- 8 cups of filtered water
- 1/2 cup homemade ginger bug or 1/4 cup whey
- 1/2 cup of organic sugar, rapadura sugar, or honey
- 1/2 cup fresh lemon or lime juice
- 1/2 tsp sea salt or Himalayan salt
- 1-2 inch piece of fresh ginger root minced
In a pan, mix salt, sugar, minced ginger root and 3 cups of water and put the mixture on heat to boil, to make a wort. Simmer it for 5 minutes or so, for the sugar to dissolve, and remove it from the heat.
Cool the mixture down, by adding the rest of the water. Add the fresh lime or lemon juice and the ginger whey or bug, and then put the mixture in a glass mason jar. Stir well for a couple of minutes and you can put the lid on.
Let the mixture sit for 3 days, but you must burp or stir it often. That way you’re boosting the fermentation process. And once you remove the lid, it should be bubbly, and the mixture should “hiss” just like soda does.
But follow the instructions carefully, because there is a lot of pressure in that jar, which means it can burst it. So, make sure it stays in the refrigerator, and you strain it right before you consume it.