Reader AK Shuman shared her recipe for a ‘quick’ ginger ale with Country Life recently.
“There are only a few ingredients, and there’s no corn syrup at all. It’s simple to make, and it’s ready in no time.”
AK, thanks for the recipe–anything that comes together easily this time of year is always a good idea.
Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
Pour the syrup through a fine mesh strainer set over a bowl, pressing down with the back of a metal spoon to get all of the juice out of the ginger pieces. Chill quickly by placing the bowl into an ice bath and stirring the syrup; or place the in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Screw the cap onto the bottle, and gently roll the bottle between your hands to combine ingredients. Leave the bottle at room temperature for 48 hours.
Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. This will stop the yeast working. If you don’t refrigerate it, it will explode. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.