Ginger bug starter and ginger ale

NutritionSortLoading...
Loading...

Ginger Bug Starter:

2 c of filtered water

~3 Tbsp organic chopped ginger

~3 Tbsp honey

Select allAdd

SortLoading...
Loading...

Ginger Ale:

6 c filtered water, divided

¼ c of chopped organic ginger

½ c of agave syrup

¼ c of fresh lemon juice

½ c of ginger bug starter

Select allAdd

Ginger Bug Starter:

1. In a clean glass jar, mix together 2 cups of filtered water, 1 Tbsp ginger, and 1 Tbsp honey. Cover the glass jar in any way that doesn't make it airtight. Let this sit somewhere at room temp, out of direct sunlight for 24 hours.

2. Then, for the next 5-7 days, feed it 1 tsp of ginger & 1 tsp of honey every 24 hours. After about 2 days, you should start to see bubbles & after about 5 days it should start to smell like vinegar.

3. After a week of regular feeding, strain out the ginger and you have a ginger bug ready to use! Once you use any of the ginger bug, replace the liquid and add 1 tsp each of ginger and honey.

Ginger Ale:

4. Bring 2 c filtered water to a boil and then add in ¼ c ginger and ½ c agave syrup. Stir together and let cook for 5 minutes. Turn off the heat and let it completely cool.

5. Strain out the ginger and transfer to a clean pitcher or large mason jar. Add ¼ c fresh lemon juice, ½ c ginger bug starter, and 4 c filtered water. Mix together.

6. Using a funnel, transfer to 16 oz swing top bottles. Let these sit somewhere at room temp for 24 hours before enjoying! After 24 hours, store it in the fridge if you're not going to drink right away.

Tags: beverage, copycat, dairy-free, egg-free, eggless, ginger, gluten-free, homemade, make-ahead, nut-free, vegetarian, vegan

sokos.kitchen