Check this out, Beverly

Here is a link that might be useful: homemade gingerale

My gosh - fermented! Who'd a thunk it Glenda!

Fermented? Not nece-celery!

Ginger Ale (a good aid to the digestion)
7.5cm piece of ginger root, grated
600ml boiling water
1 tablespoon honey
carbonated mineral water

Add the ginger to the water and simmer for 20 minutes in a covered saucepan. Stir in the honey. Strain, cool and store in the fridge. To use, add carbonated mineral water to taste.

And 2 recipes for Ginger Beer (I think both are non-alcoholic - I've only ever made the second recipe):

Ginger Beer (1)
185g bruised ginger
3 litres water
2.5kg loaf sugar
125g honey
160ml lemon juice
17 litres water
2 teaspoons essence of lemon
1 egg

Put ginger and 3 litres water into a very large saucepan and boil for 30 minutes. Add sugar, honey, lemon juice and 17 litres more water. Strain through a cloth and when it is cold, add essence of lemon and egg. Let stand for 3-4 days before bottling.

Ginger Beer (2)
To Make the Plant:
juice of 2 lemons
8 sultanas
1 teaspoon lemon pulp
4 teaspoons sugar
2 teaspoons ground ginger
2 cups cold water

Combine all ingredients in a jar and leave for 3-4 days (longer in cold weather) or until it begins to ferment. Each day for one week 'feed' the plant with 2 teaspoons ground ginger and 4 teaspoons sugar. At the end of the week if there is no bubbling on the surface, strain the mixture, repeat the lemon and sultana mixture and start again.

To Make the Beer:
Place 4 cups sugar and 4 cups boiling water in a bowl and add the juice of 4 lemons. Strain the contents of the ginger beer plant through a piece of muslin and mix with the lemon mixture. Add 28 cups cold water. Pour into sturdy, sterilised bottles and seal airtight with clip-on or screw tops, making sure to leave some room at the top. Leave for 2 weeks before drinking.

To Keep the Plant Alive:
After straining the plant through the muslin, divide it into halves and place each half in a jar with 2 cups cold water. Feed daily for one week with 2 teaspoons ground ginger and 4 teaspoons sugar.

Beverly,

You left one ingredient out. I wish Michael would publish more of his creations and not just main dishes. I played that episode back a time or two and here is what I came up with. These measurements are guestimates.

Ginger Ale

karo syrup (he poured appx 1/4" in the bottom of a glass)
zest & juice from one lime
3-4 T fresh grated ginger
1 club soda

Puree all in a tall glass then add ice.

Thank you Breasley. I don't have any kind of guide to know when his program is going to be on so I haven't recorded it. I could always start within the program I supposed. You are right, I didn't remember the Karo. I don't even like ginger ale, but his drink looked delicious.

Ginger beer and home made ginger ale both have an alcoholic content. It is not much, kind of like slightly hard cider, although if you let it sit longer, the content will increase.

If you leave any fruit juice to stand with sugar and a fermenting agent (the plant, in this case) It will make alcohol.

GINGER SYRUP
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled
Make syrup:
Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
Use the syrup to moisten cakes, sweeten tea, fruit salads, or over your ice cream. Lasts a fair length of time when kept in the refrigerator

(I add a spoonful of syrup to regular, store bought, Ginger Ale to intensify the bite and flavor of my drink.)

Here is a link that might be useful: Benefits of Ginger

I love a biting dry ginger ale and it is hard to find. I never realized you could make it at home!

Guess what I am going to try and make?? Maybe when summer is over and the kids are back in school again, I give it a shot!