How To Make Your Own Raspberry Ginger Ale Recipes

HOW TO MAKE YOUR OWN RASPBERRY GINGER ALE

Steps:

• In a small sauce pan, combine your finely grated fresh ginger, quartered raspberries, sugar and 1/2 cup water.
• Bring the ingredients to a boil slowly, and stir until the sugar is dissolved.
• Once the sugar has dissolved, remove it from the heat and place a lid on it. Allow it to steep for one hour.
• Place a fine cloth over a bowl (I used part of an old t-shirt and used a rubber band to hold it over a small batter bowl) and pour this mixture in.
• Allow the syrup to strain through and then squeeze the pulp in your cloth to get the rest out. You will have this pretty pink (sticky!) syrup.
• When the syrup has cooled to room temperature, add it to a two liter bottle.
• Add the remaining ingredients, put the cap on tightly and give it a slight shake to mix it up.
• Leave the bottle to sit at room temperature for 24-48 hours, feeling the bottle to see if it has any give.
• When it is firm, you know you're ready to go! Open it to hear your fizz!
• Close it back up tightly and put it in the fridge!
• I'm sure you won't have a problem with this because it's so refreshing that you'll probably have a glass at least once a day, but make sure to open the bottle occasionally to make sure you let some of the carbonation out.

RASPBERRY GINGERALE

Steps:

• Combine the ginger, lemon peel and 3 cups cold water in a medium saucepan over high heat. Bring to a boil and cook until reduced by half, about 5 minutes. Add 1 cup of the sugar and continue boiling until the sugar completely dissolves, 1 to 2 minutes. Strain the syrup into a small pitcher, cover tightly and refrigerate until very cold, at least 2 hours.
• Combine the raspberries and the remaining 1 tablespoon sugar in a medium bowl. Let stand at room temperature, about 30 minutes.
• Spoon some of the berries into the bottoms of 6 to 8 glasses and mash them gently with a spoon. Pour over some ginger syrup - more or less depending on how sweet you want your drink. Pour about 1/2 cup club soda in each glass, and serve with a straw.

GINGER ALE

Steps:

• 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 to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set 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. Place the cap on the bottle, gently shake to combine and 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. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

RASPBERRY GINGER ALE PUNCH

Steps:

• In a large pitcher, combine the ginger ale, pineapple juice, and limeade concentrate. Stir gently to combine. Garnish with lime slices, if desired.

HOMEMADE GINGER ALE

Steps:

• Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

HOMEMADE GINGER BEER

Steps:

• Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
• In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it's looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
• After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.