1 cup (225 g) sugar 2 tablespoons (30 g) freshly grated ginger root Juice of one lemon 1/4 teaspoon (1. 6 g) fresh granular baker’s yeast Cold, pure water
Check the bottom of the bottle because the sugar tends to stick in little pockets there. The ginger root will not dissolve, of course.
1 1/2 ounces finely grated fresh ginger 3/4 c (6 ounces) sugar 7 1/2 cups (60 ounces) filtered water 1/8 teaspoon (. 5 g) active dry yeast 2 tablespoons (30 g) freshly squeezed lemon juice
But no longer! If you leave it out too long, the taste will start to become too bitter as the yeast ferments.
Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation. Otherwise pressure will build up and you risk it exploding.
1 cup (200 g) peeled, finely chopped ginger 2 cups (450 ml) water 1 cup (225 g) sugar 1 cup (225 ml) water 1/2 cup (115 ml) club soda (per glass) A few drops of lime juice Lime wedges (for garnish)
Remove from the heat and let sit for 20 minutes. Any longer than that and it might be too gingery.
