Homemade Ginger Ale Recipe
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This homemade ginger ale recipe is perfectly refreshing!
I never grew up being a big ginger ale fan. But there are times when ginger ale is called for.
Recently, Mini Chef ended up with a tummy ache. My normal go-to for tummy aches is chamomile tea. But this time, I thought I’d try something a little different. I have to say that the homemade stuff is so much more flavorful then anything you can buy at the store. I mean, just think… you’re getting real ginger without any added chemicals or additives! Can’t go wrong with that!
It’s a pretty simple process and the whole thing is totally adjustable to your tastes and preferences. You can make it stronger or weaker, sweeter or less sweet and in whatever quantity you prefer! You could easily make this for one person or ten!
I have to say that I’m still not much of a ginger ale fan, even with the homemade stuff. But that’s just my personal preference. Mini Chef gulped this down and was a pretty happy camper from that point forward. I can’t say it was totally because of the ginger ale, but it never hurts to try these things and a happy kid makes for a happy mama. So all was well in the McCauley household that day.
I’ll make this again in the future and maybe add a few things to it to make it suit my own tastes a bit more in the future. I’m thinking some lime or lemon juice would go super well with this. Almost like a ginger lemonade! Yum!
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More Healthy Drink Recipes
Ginger Ale Recipe
Clean Eating Ginger Ale Recipe
Ingredients
- ⅓ cup raw ginger (chopped for measuring)
- ½ cup water
- pure liquid stevia (or other clean sweetener, to taste)
- 2 cups sparkling water (or more as needed.
Instructions
- Peel and coarsely chop the ginger (this is to make it easier on your blender.) Blend the ginger with water in a blender.
- Run the blended pulp through a cheese cloth, nut milk bag or fine-meshed strainer, letting the liquid drain into a bowl, glass or pitcher. Discard or compost pulp.
- Add the sweetener and sparkling water, adjusting amounts to taste.
