Ingredients for Alton Brown's Ginger Ale
- 5 teaspoons grated fresh ginger
- 2/3 cup granulated sugar
- 1/2 cup water (for syrup), 7 cups cold water (for bottling)
- 1 (1/4 ounce) packet active dry yeast (2-1/4 teaspoons)
- 2 tablespoons lemon juice
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How to Make Alton Brown's Ginger Ale
- Combine 5 teaspoons grated fresh ginger, 2/3 cup granulated sugar, and 1/2 cup water in a 2-quart saucepan over medium-high heat.
- Stir until the sugar dissolves completely.
- Remove from heat, cover, and let steep for at least 1 hour (longer for a more intense ginger flavor).
- Strain the syrup through a fine-mesh sieve into a bowl, pressing firmly on the solids to extract all the ginger juice.
- Rapidly cool the syrup by placing the bowl in an ice bath and stirring, or refrigerate uncovered until it reaches 68-72°F.
- Using a funnel, pour the cooled syrup into a clean 2-liter plastic bottle. Add 1 packet active dry yeast (2 1/4 teaspoons), 2 tablespoons lemon juice, and 7 cups of cold water.
- Secure the bottle cap tightly and gently shake to mix the ingredients.
- Let the bottle sit at room temperature for 48 hours, or until it reaches your desired carbonation level. Check periodically.
- Once carbonated to your liking, refrigerate immediately to halt fermentation.
- Store in the refrigerator for up to 2 weeks. Open the bottle at least once a day to release excess pressure.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
85g
Fat
0g
Carbs
7g
