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Homemade Ginger Ale

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Course: Drinks


  • 2 inch piece of fresh organic ginger grated
  • 1/2 cup organic cane sugar
  • 1 teaspoon organic molasses
  • 1/4 teaspoon sea salt
  • 3 tablespoons fresh squeezed lemon or lime juice
  • 1/2 cup ginger bug or whey
  • 7 cups non-chlorinated water


  • Ad 3 cups of water, ginger, sugar, molasses and sea salt to a saucepan.
  • Bring to a boil and then simmer for 5 - 10 minutes.
  • Remove from the heat and add 4 cups of water. Cool to room temperature.
  • Transfer to a 1/2 gallon glass container with lid.
  • Add lemon or lime juice, and ginger bug or whey. Stir.
  • Put lid on jar and tighten.
  • Allow to ferment on counter for 2 - 6 days. (Shorter time period if room is warm and longer time period if room is cold.)
  • Once bubbling begins, burp the jar by loosening the lid and then re-tighten.
  • Strain and bottle in Grolsch bottles and refrigerate. Will last for several months. Check the bottles occasionally and burp the lid to prevent too much build-up of gases.