Nowadays, there are a large number of alcoholic and non-alcoholic drinks, among which ale is very popular. This is a type of beer that is produced by rapid top fermentation at high temperature, and the history of the appearance of this drink dates back to the Middle Ages. The drink comes in a variety of variations, including ginger ale. A number of questions arise: what is it, what is its composition, what properties does it have and how to prepare ginger ale at home? To answer all these questions, we need to turn to history. Namely, to the history of the creation of this drink. More on this later.

The history of ginger ale

Ginger ale is a highly carbonated drink that has a sweet taste and a slight aroma of ginger. It is customary to drink this drink as in pure form, and as an additional component of alcoholic cocktails. Ginger ale can be prepared both as an alcoholic and as a tonic drink that does not contain alcohol.

Ginger beer appeared in the mid-18th century in the English county of Yorkshire. Over time, the popularity of ale spread throughout England. And in the 20th century, at the very beginning, when there was prohibition in the USA, ginger ale was a kind of folk outlet. It was at this time that ginger beer gained the status of a fresh, tasty and tonic drink.

Composition and properties of ginger ale

The original recipe for the drink consists of products such as ginger root, granulated sugar, water, lemon juice and yeast.

The mixture was left to ferment for several days, after which an excellent ginger beer was obtained. Depending on the recipe, the drink may also contain honey, lemon or lime, fruit and tea tree petals. There are 2 types of ale: dark and light. Dark ale has a richer brown hue and brighter aroma than light ale. Ginger ale is extremely effective against colds and other inflammatory processes, since its main ingredient, ginger, has very beneficial properties.. This spice contains a large amount of vitamins and minerals, such as magnesium, phosphorus, silicon, potassium, calcium, vitamin C and others. Ginger works well as a pain reliever and has anti-inflammatory and soothing properties.

However, there are some contraindications to drinking ginger ale. It should not be taken by people suffering from low blood pressure, inflammatory skin diseases during exacerbation, gastric ulcers and cholelithiasis. You should also refrain from drinking this drink during bleeding of various locations, in the 2nd and 3rd trimester of pregnancy and during breastfeeding.

Ginger Ale Recipes

To make ginger ale at home, you don't need to resort to any scientific technologies, you just need to choose a recipe to your taste and arm yourself with the necessary list of products. Let's take a closer look at how to prepare this drink.

The recipe for making non-alcoholic ginger ale includes:

• ginger root – 150 g;
• granulated sugar – 4 tbsp. spoons;
• lemon – 3 pieces;
• sparkling water – 3 l;
• mint leaves to taste.

Fresh ginger root must be peeled and grated, then combined with granulated sugar. You need to remove the zest from the lemons, also finely grate them and add to the mixture of ginger and sugar. Peeled lemons must be passed through a juicer. Add the resulting juice to the ginger and fill the entire mixture with sparkling water. Let the resulting ale brew for 10 minutes, then strain the drink, pour into glasses and garnish with mint leaves.

The recipe for making a classic alcoholic ale includes:

• sugar – 1 glass;
• ginger root – 30 g;
• lemon juice – half a glass;
• dry yeast - half a teaspoon;
• chilled water – 2 l.

Pour the dry ingredients, i.e. sugar and yeast, into a clean glass jar, then add the peeled and grated ginger. Lemon juice must be thoroughly mixed with ginger, granulated sugar and yeast until a homogeneous consistency is obtained. Cover this mixture with a lid and wait until the granulated sugar dissolves.

Then you need to add water to the jar with the ginger mixture, and then put the ale in a warm place for 2 days until the fermentation process starts. This recipe calls for a fermentation period of 24 to 48 hours, after which the ginger ale must be strained and refrigerated before serving.

The recipe for non-alcoholic ale with ginger and honey consists of:

• 50 g fresh ginger;
• 1 lemon;
• 3 teaspoons honey;
• 1 liter of mineral water.

In order to prepare the drink, you need to remove the zest from the lemon and combine it with finely grated peeled ginger. Then add honey to the lemon-ginger mixture and stir until it is completely dissolved. Leave this mixture to infuse, and after 10 minutes add to it mineral water. Cover the container with the prepared ale tightly and place in the refrigerator for at least 2 hours.

The recipe for ginger ale with raisins consists of:

• 4 liters of cold water;
• 200 g ginger root;
• 3 lemons;
• 0.5 kg sugar;
• 100 g raisins.

This recipe requires painstaking and quite long work, but the result is worth it. In order to prepare this ginger ale, you need to place raisins in a liter jar, add the juice of 1 lemon along with the pulp, 2 teaspoons of sugar and 1 teaspoon of grated ginger. This entire mixture needs to be poured with 300 ml of water, covered with a thin cloth and left in a warm place for 3 days. After a given time, the mixture begins to ferment, and from that moment it must be “fed,” that is, add 2 teaspoons of sugar and 1 teaspoon of ginger every day for 7 days.

On the 10th day, add 0.5 kg of sugar to 600 ml of boiling water and stir until a clear syrup forms. Add the juice of the remaining lemons, stir and strain. Pour the resulting solution into the remaining water, mix thoroughly and pour into containers prepared in advance. Leave to brew for 4 days, then put in the refrigerator.

The recipe for ale with whiskey is also unusual. To prepare it you need:

• 50 ml Scotch whiskey;
• 150 ml previously prepared ginger ale;
• half a lemon;
• 200 g ice.

Fill a cocktail glass to the top with ice, pour in whiskey and ginger ale, squeeze in the juice of half a lemon. You can decorate the cocktail with lemon zest or mint leaves. It is appropriate to use this recipe when holding a warm friendly party.
In hot weather, a cool ginger drink serves as a direct salvation from thirst, because ginger gives a tonic effect, while lemon imparts pleasant freshness.

pro-imbir.ru

Ginger ale

Ginger ale is a refreshing, delicately sweet drink with a subtle ginger aroma. It is most often consumed in its pure form, but sometimes as an additional component to cocktails.

In addition to its taste, ginger ale has many beneficial qualities. It is recommended to be used for indigestion; it also soothes coughs and sore throats. As mentioned above, ginger ale is popular in non-alcoholic cocktails. This helps out those people who do not drink alcohol, but also do not want to fight off the company. So let's quickly look at a couple of recipes on how to make ale.

Non-Alcoholic Ginger Ale Recipe

Ingredients:

• ginger root – 150 g;
• granulated sugar – 4 tbsp. spoons;
• lemon – 3 pcs.;
• sparkling water – 3 l;
• mint leaves - to taste.

Preparation

How to make ginger ale at home? Take fresh ginger, peel it, grate it on a coarse grater and, without draining the resulting juice, mix thoroughly with granulated sugar. Then add finely grated lemon zest, mix and press the resulting mixture with something heavy for about 20 seconds. Next, we pass the peeled lemons through a juicer and add all the juice to our mixture. Fill with sparkling water and let the drink brew for about 10 minutes. Then, carefully taste it and, if it turns out too sour, add a little more sugar, and if it’s sweet, dilute it with lemon juice. Strain the finished drink and pour into glasses. Decorate the top with mint sprigs. On summer days, you can also add pieces of ice to the drink.

Alcoholic Ginger Ale Recipe

Ingredients:

• sugar – 1 tbsp;
• ginger root – 30 g;
• lemon juice – 0.5 tbsp;
• dry yeast - ¼ teaspoon;
• boiled cold water – 2 l.

Preparation

How to make alcoholic ginger ale? So, take a clean 2-liter plastic bottle and, using a funnel, pour sugar and dry yeast into it. Then take fresh ginger root, peel and grate it on a fine grater. You should have about 2 tbsp. spoons of ginger puree. Carefully transfer the grated ginger into a faceted measuring cup and set aside.

Take a lemon, squeeze the juice out of it and add it to a glass with ginger. Mix the contents of the glass thoroughly until a homogeneous mass is obtained. Then add a little pre-boiled but cooled water and stir well. If you still want to make non-alcoholic ale, then at this step just add honey or sugar, mix and pour into glasses, garnishing with fresh mint. But to obtain alcoholic or fermented ginger ale, carefully pour the contents of the glass into a bottle with yeast and sugar. Close everything with a lid and shake well until the sugar is completely dissolved. Then we pour water into the bottle, leaving about 2 cm short of the neck. Now we put our drink in a warm place and wait 2 days for the ale to ferment. You can check the degree of fermentation in the following way: gently press the bottle with your finger and as soon as it becomes hard and does not press down, then fermentation is complete. This process usually takes 24 to 48 hours. After this, the alcoholic ginger ale is ready. Before drinking, strain the drink through a strainer or cheesecloth. One more nuance: before opening a bottle of ginger ale, it must be thoroughly cooled in the refrigerator in advance, otherwise the drink will simply splash out.

Pour the alcoholic drink into glasses, garnish with mint, cinnamon or orange zest and serve.

womanadvice.ru

Ginger ale

We all know a huge number of types of beer. But among them there is one that stands apart - ginger ale (beer). This drink, in principle, only in color and foam can remind us of real beer. It's in classic version non-alcoholic. But there are recipes that allow you to prepare it as an alcoholic drink. All this can be done at home without much difficulty. Your beer will differ from store-bought counterparts, only because it contains natural products. Ginger beer is a highly carbonated, sweet, brown drink with a strong ginger aroma. As a rule, it is drunk chilled in its pure form or added to strong alcoholic drinks (vodka, whiskey, gin). Ginger beer may taste like regular kvass, which may be a little sweeter. Instead of a malt base, it uses a mixture that consists of ginger, lemon and cane sugar. This drink was invented by the surgeon and American pharmacist Thomas Cantrell. The recipe for such beer first appeared in the 70s of the 19th century.

Non-alcoholic ginger beer recipe

Ingredients:

Preparation:

Grate the ginger root and mix it with sugar. Add lemon juice and mix thoroughly. Pour our mixture with cold sparkling mineral water. Let it sit for 5 minutes. Then strain the ginger beer through cheesecloth, add mint and a few slices of lemon. Serve to the table.

Alcoholic ginger beer recipe

Ingredients:

• 25 g crushed ginger;
• 400 g sugar;
• 150 ml white wine;
• 4 liters of water;
• 15 g dry yeast.

Preparation:

Mix ginger with wine and sugar, add hot water and let cool to 30°C. Add dry yeast. When fermentation is noticeable, after about 2-3 hours, pour ginger beer into a bottle and place it under a water seal (alternatively, you can put a medical glove on the bottle and make a hole in one of the fingers). We filter our drink through cheesecloth after 2 days. Pour it into bottles, close the lids tightly and put it in the refrigerator. After one day in the refrigerator, the ginger ale is ready to drink. It foams like real beer thanks to carbon dioxide.

Jamaican ginger ale

Ingredients:

• 30 g cream of tartar;
• 100 g ginger;
• 2 kg cane sugar;
• 4 lemons;
• package of brewer's yeast.

Preparation:

Mix chopped lemon with skins, grated ginger, sugar and cream of tartar. Then cook this mixture for half an hour on low heat for half an hour. Cool to room temperature and add yeast. The mixture ferments for a day. Then we pour it into another container and leave it until fully ripe.

A little about the features of ginger beer:

1. The second name for ginger beer is ginger lemonade.
2. Pairs well with whiskey.
3. Non-alcoholic ginger beer is often drunk by characters from the Harry Potter books.
4. Used to treat headaches, coughs and indigestion.

oimbire.com

Ginger beer

Ginger ale or, in other words, non-alcoholic homemade ginger beer is an excellent cooling and tonic drink. Buying a ready-made drink in a store can be problematic, so it’s best to prepare it at home. It perfectly quenches thirst and is good for digestion. Let's look at how to make ginger ale.

Ginger Ale Recipe

Ingredients:

• fresh ginger root – 150 g;
• sparkling mineral water – 3 l;
• sugar – 4 tbsp. spoons;
• lemon – 3 pcs.;
• fresh mint - to taste.

Preparation

So, to prepare ginger ale, take ginger root, peel it, grate it on a coarse grater and, without draining the juice, sprinkle it with sugar. Next, add the lemon zest, mix everything well and press down on top with something heavy for about 20 seconds. After this, carefully pour in the juice squeezed from the lemons, add sparkling mineral water and let the mixture brew for 15 minutes. Strain the finished drink, take a sample: if you think it’s too sour, add a little more sugar, and if, on the contrary, it’s sweet, dilute it with lemon juice. Now pour the homemade ginger beer into tall glass glasses and garnish with sprigs of fresh mint if desired.

Ginger beer - recipe

Ingredients:

• granulated sugar - 1 tbsp.;
• fresh ginger root – 100 g;
• lemon – 1 pc.;
• granulated baker's yeast - 0.5 teaspoon;
• fresh water – 2.5 l.

Preparation

We take a plastic three-liter bottle of mineral water, wash it, dry it, insert a funnel into the neck and through it carefully, so as not to spill it, add granulated baker's yeast. Grate fresh ginger root on a fine grater, mix with the juice of one lemon and grind with a spoon until a homogeneous paste is obtained. We introduce the resulting mixture into the bottle: if it does not pass through the funnel, dilute it a little with water.

Add the remaining water, close the bottle with a lid and shake its contents thoroughly. Shake the bottle until the yeast and sugar are completely dissolved. We put the bottle in a dark, warm place for about 30 hours. The readiness of homemade beer with ginger can be checked by simply squeezing the bottle; if this creates dents, the drink is not ready yet. Before drinking, cool the ale thoroughly and open it slowly, gradually releasing the gas.

For lovers of non-alcoholic ginger drinks, we recommend trying the ginger tea recipe.

womanadvice.ru

Recipe: Ginger Ale | Beer, brewing and beer mania.

All the ingredients for the ale are assembled!

A few comments on ingredients:

• Today I’m making 5 liters of ginger ale, so there are 2-2.5 times more ingredients in the photo.
• Ginger root is sold in stores and is quite inexpensive.
• I use Saf Levure yeast for three reasons: it is proven, it is sold in many places, and only from this company have I seen yeast for drinks (blue packaging). But regular (red) baker's yeast works just fine, so whatever you find, use it.
• You can also use regular sugar; it is needed for two things: so that the yeast has something to eat and process into alcohol, and also simply for sweetness. But reed, in my opinion, is significantly better. I buy foreign cane sugar, because in our country there is no GOST for such a concept, and you can often buy regular colored sugar, which you put in tea.
• Be sure to boil water from the tap or from a household filter, and then cool it so that it is no more than 30-40 degrees; at higher temperatures, the yeast will die. I'm too lazy to boil and cool, so I use store-bought still water.

Let's start making ginger ale.

The first step is to wash the lemon and ginger well. Set aside the lemon for now and peel the ginger as you peel potatoes. Then rinse again.

Peeled the ginger and threw the skin into the trash

The next part can be done using a food processor, maybe a blender. I have neither one nor the other, so I use a fine grater. The smallest one that crumbles, or with small round holes - it doesn’t matter, with holes it’s easier because The ginger fibers constantly cling to the grater, but the effect is the same - I tested it. During the process, you can take a tablespoon and measure out how much you have already grated, otherwise I grated twice as much as necessary the first time.

Fork to the rescue

When there is a small piece left, and some pieces of ginger are quite small, to protect your fingers, use a fork, as shown in the photo above.

This is the ginger mass you get

Now it's the lemons' turn. For 2 liters, I use half, as stated in the recipe, or a whole lemon. Sometimes the lemon is small, sometimes it’s just a shame to throw it away. In general, it won’t get any worse, but it’s always better to follow the recipe. We only need juice from the lemon; for this purpose I have a miracle meat grinder, which with a flick of the hand turns into an elegant citrus juicer. If there is nothing at all, then insert a knife with a narrow blade perpendicular to the cut of the lemon so that it is stuck approximately in the middle and press manually - this way the main amount of juice will flow down the knife, and it will be easier for you to press when the pulp rests against the hard knife surface. Remember that you are working with a sharp object, so be careful and control your movements.

I leave the pulp in the juicer, I also throw it into the juice, you don’t have to throw it in

Squeeze the lemon into an empty container, and then add the previously grated ginger to the resulting juice. Then we set this container aside - let them make friends a little. Let's move on to water, sugar and yeast.

Set aside the ginger and juice, time for the rest of the ingredients

To make it more convenient, I poured water from a five-liter canister into a large saucepan. We won’t cook anything, I just mix all the ingredients already in a container, and then add water - it’s easier for me.

Pour sugar into an empty canister. The photo shows white sugar in a bottle - I forgot that this time I put 5 liters and bought 500 grams. sugar - 2 cups, instead of the prescribed three. I had to add a glass of regular one.

All the sugar in the bottle

Sprinkle yeast on top of sugar. Remember that a teaspoon is prepared for 5 liters, for 2 liters 1/4 teaspoon is enough. If the yeast eats too much sugar, it will create a nasty brew.

Add yeast to sugar

That's all ready, now it's like with an invite: just add water

Actually, we have nothing to wait for, fill the contents of the bottle with water, leaving 3 centimeters free to the lid, screw the lid tightly and shake thoroughly until all the sugar has dissolved. You can, of course, wait until it melts and then shake it a couple of times to stir, but almost a kilo of sugar will take a long time to melt, and 250 grams too, and we still have to wait for the final stage - the water seal.

Place the ginger ale under the water seal

Let me explain, just in case, what a water seal is and why it is needed. During the fermentation process, ale can actively release carbon dioxide, which sooner or later can simply burst your bottle if you do not give it a way out. But the difficulty here is that upon contact with oxygen, the fermentation products turn into vinegar instead of alcohol. Therefore, we have to kill two birds with one stone: vent excess gases and keep oxygen out. To do this, a fairly simple valve design is used, called a water seal. You can buy it in a store, or you can simply make it at home yourself.

To make a simple water seal, we need a tube from a medical dropper (sold in pharmacies, sterile), a cap from our bottle and a container partially filled with water - I use another bottle. We make holes in the cap of a bottle of ginger ale with a diameter slightly smaller than the pipe and manage to insert one into the other. Do it right the first time if you don't have spare caps. The goal is for air to flow only into the tube and not leak into the cracks between it and the lid. We twist our ale with a lid with straws, and lower their other ends into an auxiliary container with water so that under no circumstances do the straws come out of the water.

Everything is ready, there are only 4 days of agonizing waiting ahead

Since I have thin tubes, just in case, I made 2 holes and two tubes for more efficient gas removal. I’m not a pro yet and I can’t explain why, but it happens that with absolutely the same recipe and storage conditions, one batch of ale ferments intensely and bubbles through the water seal, like a steam locomotive, while not a bubble escapes from the tubes of another.

In this form, we put the ginger ale somewhere where it won’t be knocked over by household members. There he will stand for the next two days. There is no need to let it ferment longer, the yeast will eat up all the sugar and you will end up with a bitter mash.

After 2 days, remove the water seal and put the ale in the refrigerator for another two days. Carefully! When opened, there may be a violent reaction to contact with oxygen. Be prepared to close the lid as you would with a shaken soda.

Another feature that makes it worth making ale in 2-liter bottles is that not everyone has space in their refrigerator to accommodate a 5-liter canister. After two days in the refrigerator, you must pour the finished ginger ale into any other container (even the same canister), passing it through cheesecloth. After which the ale can already be drunk, but I like to leave it for another day or two, then it becomes highly carbonated and more tasty, in my opinion.

I hope you enjoy my ginger ale recipe, although it has a very specific taste.

pivopennoe.ru

pokushay.ru

What is ale? Ginger ale? Is this beer or not?

Natalia

Types and brands of ales:

Bitter
Light Ale
Mild Ale
India pale ale
Barley wine (Barley wine)
Stout
Porter
Brown ale
Old ale
Lambic
Alt

Mir@zh

ale is always beer

Denis Tereshchenko

Analogue of beer, alcohol

Alexander Tulenkov

El beer in English. They make it from the same thing as beer!

Master

This is something similar to beer, but it will be stronger. The stuff is delicious.

Maria

such booze. A K

Arina

This is Schweppes

Alena Lyakh

Ale (eng. ale) is a strong, bitter beer produced by rapid top fermentation at a relatively high temperature.
Ale has been known in England since at least the 15th century. , a similar drink without hops was brewed back in the 7th century.

Crafting recipe

Ingredients for 5 gallons:
3 and 3/4 pounds cane sugar
3 and 3/4 ounces grated fresh ginger root
1 ounce cream of tartar
4 lemons, quartered
1 packet ale yeast

Alex

Ginger Ale is a sweet, highly carbonated drink with the aroma of ginger.
Used pure or as a component of a cocktail with strong alcohol (vodka, gin, whiskey). In film production, it is used as a visual substitute for real beer to prevent actors from getting drunk.
Crafting recipe
Jamaican Ginger Ale (Boston Brewing Company recipe, no longer brewed).
Ingredients for 5 gallons:
* 3 and 3/4 pounds cane sugar
* 3 and 3/4 ounces grated fresh ginger root
* 1 ounce cream of tartar
* 4 lemons, quartered
* 1 packet of ale yeast
Cook all ingredients over low heat for 30 minutes. Cool to 17°C and add yeast. Leave to ferment for 24 hours, then strain. Let it ripen until fermentation ends.
It tastes like Soviet Buratino.
The drink was invented in the 70s of the 19th century.
In Russia, Ginger Ales are presented under the Evervess and Schweppes brands.

A spicy fizzy drink with the aroma of ginger, fresh and intoxicating (about 4-5%), with a cost of about 150 rubles per 5 liters. Intriguing? Ginger ale can be made at home, and it only takes three days, and as a result you get completely natural product, without any additives or “burnt” alcohol in the composition.

For five liters of ginger ale you will need:

• 300 g sugar
• teaspoon yeast
• 2 lemons
• ginger root
• 5 liter bottle or canister
• medical system (drip)

If you have sugar at home, it will be even cheaper than 150 rubles for 5 liters of ale.

Step 1. Ginger and lemons

Take fresh ginger root. Do not use the pickled version, it is not good, only fresh. Peel the root and grate it on a fine grater.

If you put as much ginger into five liters as in the picture, the drink will end up VERY spicy, so if you have stomach problems or just can’t stand spicy food, use less. Four to five tablespoons will be enough.

Step.2 Mix everything

Dissolve the juice of two lemons, grated ginger and sugar (300 g) in 5 liters of boiled water, add a teaspoon of yeast.

ATTENTION! The water should not be hot, otherwise the yeast will immediately die and your ale will simply turn sour. If we’re talking about specific numbers, it’s not hotter than 40 degrees, if it feels like it’s just lukewarm.

Step 3. Water seal

You need this device to prevent the bottle of ale from exploding while the ale is fermenting. Take a cap from a five-liter bottle, make a hole in it and insert the system. First remove the syringe from the system and cut off the end of the hose.

Check how the air flows; if it does, everything is OK, you can pour the ale into the bottle.

Screw on the cap and place the end of the system hose in another bottle of water. The main thing is that he goes under water.

Step 4. Wait and drink

After some time, the fermentation process begins, and bubbles appear in the water at the end of the hose. If they don’t appear, it means you were sold bad yeast, or you didn’t read the point about water temperature well.

The ale will stand for two days with a water seal, then you can remove it (don’t throw it away, it will come in handy) and close it with a normal lid.

But it’s too early to drink! Place in the refrigerator and store there for another day (a little less is possible, no big deal). In the refrigerator, the bottle still inflates a little, but does not burst, which is good news.

That's it, you can enjoy the drink, treat your friends and savor the fact that it contains only natural products.

Nowadays, there are a large number of alcoholic and non-alcoholic drinks, among which ale is very popular. This is a type of beer that is produced by rapid top fermentation at high temperatures, and the history of the appearance of this drink dates back to the Middle Ages. The drink comes in a variety of variations, including ginger ale. A number of questions arise: what is it, what is its composition, what properties does it have and how to prepare ginger ale at home? To answer all these questions, we need to turn to history. Namely, to the history of the creation of this drink. More on this later.

The history of ginger ale

Ginger ale is a highly carbonated drink that has a sweet taste and a slight aroma of ginger. It is customary to drink this drink both in its pure form and as an additional component of alcoholic cocktails. Ginger ale can be prepared both as an alcoholic and as a tonic drink that does not contain alcohol.

Ginger beer appeared in the mid-18th century in the English county of Yorkshire. Over time, the popularity of ale spread throughout England. And in the 20th century, at the very beginning, when there was prohibition in the USA, ginger ale was a kind of folk outlet. It was at this time that ginger beer gained the status of a fresh, tasty and tonic drink.

Composition and properties of ginger ale

The original recipe for the drink consists of products such as ginger root, granulated sugar, water, lemon juice and yeast.

Ginger ale is extremely effective for colds and other inflammatory processes, since its main ingredient, ginger, has very useful medicinal properties. This spice contains a large amount of vitamins and minerals, such as magnesium, phosphorus, silicon, potassium, calcium, vitamin C and others. Ginger works well as a pain reliever and has anti-inflammatory and soothing properties.

However, there are some contraindications to drinking ginger ale. It should not be taken by people suffering from low blood pressure, inflammatory skin diseases during exacerbation, gastric ulcers and cholelithiasis. You should also refrain from drinking this drink during bleeding of various locations, in the 2nd and 3rd trimester of pregnancy and during breastfeeding.

Ginger Ale Recipes

To make ginger ale at home, you do not need to resort to any scientific technologies; you just need to choose a recipe to your taste and arm yourself with the necessary list of products. Let's take a closer look at how to prepare this drink.

The recipe for making non-alcoholic ginger ale includes:

• ginger root – 150 g;
• granulated sugar – 4 tbsp. spoons;
• lemon – 3 pieces;
• sparkling water – 3 l;
• mint leaves to taste.

Fresh ginger root must be peeled and grated, then combined with granulated sugar. You need to remove the zest from the lemons, also finely grate them and add to the mixture of ginger and sugar. Peeled lemons must be passed through a juicer. Add the resulting juice to the ginger and fill the entire mixture with sparkling water. Let the resulting ale brew for 10 minutes, then strain the drink, pour into glasses and garnish with mint leaves.

The recipe for making a classic alcoholic ale includes the following ingredients:

• sugar – 1 glass;
• ginger root – 30 g;
• lemon juice – half a glass;
• dry yeast - half a teaspoon;
• chilled water – 2 l.

Pour the dry ingredients, i.e. sugar and yeast, into a clean glass jar, then add the peeled and grated ginger. Lemon juice must be thoroughly mixed with ginger, granulated sugar and yeast until a homogeneous consistency is obtained. Cover this mixture with a lid and wait until the granulated sugar dissolves.

Then you need to add water to the jar with the ginger mixture, and then put the ale in a warm place for 2 days until the fermentation process starts. This recipe calls for a fermentation period of 24 to 48 hours, after which the ginger ale must be strained and refrigerated before serving.

The recipe for non-alcoholic ale with ginger and honey consists of:

• 50 g fresh ginger;
• 1 lemon;
• 3 teaspoons honey;
• 1 liter of mineral water.

In order to prepare the drink, you need to remove the zest from the lemon and combine it with finely grated peeled ginger. Then add honey to the lemon-ginger mixture and stir until it is completely dissolved. Leave this mixture to infuse, and after 10 minutes add mineral water to it. Cover the container with the prepared ale tightly and place in the refrigerator for at least 2 hours.

The recipe for ginger ale with raisins consists of:

• 4 liters of cold water;
• 200 g ginger root;
• 3 lemons;
• 0.5 kg sugar;
• 100 g raisins.

This recipe requires painstaking and quite long work, but the result is worth it. In order to prepare this ginger ale, you need to place raisins in a liter jar, add the juice of 1 lemon along with the pulp, 2 teaspoons of sugar and 1 teaspoon of grated ginger. This entire mixture needs to be poured with 300 ml of water, covered with a thin cloth and left in a warm place for 3 days. After a given time, the mixture begins to ferment, and from that moment it must be “fed,” that is, add 2 teaspoons of sugar and 1 teaspoon of ginger every day for 7 days.

On the 10th day, add 0.5 kg of sugar to 600 ml of boiling water and stir until a clear syrup forms. Add the juice of the remaining lemons, stir and strain. Pour the resulting solution into the remaining water, mix thoroughly and pour into containers prepared in advance. Leave to brew for 4 days, then put in the refrigerator.

The recipe for ale with whiskey is also unusual. To prepare it you need:

• 50 ml Scotch whiskey;
• 150 ml previously prepared ginger ale;
• half a lemon;
• 200 g ice.

Fill a cocktail glass to the top with ice, pour in whiskey and ginger ale, squeeze in the juice of half a lemon. You can decorate the cocktail with lemon zest or mint leaves. It is appropriate to use this recipe when holding a warm friendly party.
In hot weather, a cool ginger drink serves as a direct salvation from thirst, because ginger gives a tonic effect, while lemon imparts pleasant freshness.

The real ale connoisseurs are considered to be English and Scots. This low-alcohol drink has long been popular among residents of Foggy Albion and the inhabitants of the Scottish mountains.

We, having started tasting ale just a few years ago, came to the conclusion: we like the drink! Let's experiment and make ginger ale at home.

Most likely, the taste will be brighter and richer than store-bought. Moreover, in el homemade can be added dried fruits, citrus fruits and other gifts of nature, changing shades of taste at will. So, meet: house ale!

When you start “production”, tune in to the fact that for the final “maturation” of the drink it will take almost a week.

This means that ginger ale cannot be drunk on the same day that you mix the ingredients to make it. However, waiting will only increase interest!

Stock up on products:

• a couple of lemons;
• medium ginger root;
• 5 g yeast (dry).

You will also need:

• 10 tablespoons of granulated sugar;
• 300 ml water.

“Divine Nectar” turns out to be low-alcohol: “at the exit” the maximum alcohol content will be no more than 2%. Warn your guests about this immediately when you gather them for a party.

Then even the principled opponents of drinking will be happy to try your product. 2% is almost kefir, not an alcoholic drink!

To make ginger ale at home, grate the well-washed root of the plant, add sugar to it, add water and boil for a couple of minutes.

Remove from heat, cool until room temperature is reached and squeeze both lemons into the mixture. Add yeast.

Then liquid pour into plastic bottle . We use plastic as a precaution: when fermenting, use a glass container may explode. Fill the remaining empty space with water. Close it tightly. Putting it in a dark room for a couple of days.

Then we keep the homemade ale in the refrigerator for another 2 days. Filtering. We bottle it. Place in the refrigerator again, where we leave for 3 hours. Now you can drink.

You can easily diversify the drink by changing the composition of the ingredients: there is another recipe, including orange instead of lemons. Remember the necessary products:

• 1 medium orange;
• a teaspoon of yeast;
• 5 cm ginger root.

Plus 3 liters of water and 200 g of granulated sugar. How to make ale - see just above. The principle and steps are the same.

How to make it without alcohol?

Imagine the situation: winter, frost, the height of the New Year holidays. You want something warming and tasty, but you can’t. It's okay: let's take note non-alcoholic drink option.

What is ginger ale anyway? It is a nectar whose main ingredient is ginger. The rest is at the discretion of the chef.

Option one. Cooking:

• fresh plant root 5 cm long;
• lemons (5-6 pieces);
• black peppercorns (sprinkle a teaspoon);
• sugar 500 g.

Water – regular and mineral- will also be needed. For 2 liters of plain water we take the same amount of mineral water.

The recipe itself: add grated ginger and pepper to plain water. Boil the hot mixture over medium heat for 5 minutes. We filter. Next, pour another liter of water and boil for another 5 minutes.

Filter, then add sugar and mix everything. Add juice squeezed from lemons to the broth. Cool to room temperature and dilute with mineral water in a 1 to 1 ratio.

If you are afraid of the spicy taste, remove the pepper from the recipe.

And here’s another recipe for you – also without alcohol, but with honey. We buy in the store:

• small plant root;
• any mineral water (liter);
• lemon;
• honey (3 teaspoons needed).

Wash the root and rub it. The pulp should be 50 g. Mix grated ginger with lemon (which we also grate first). Mix with honey and leave in the room for a couple of hours.

The next step is to add mineral water to the mixture. Let the future ale sit in the refrigerator for 2 hours. When you take it out, don't forget to filter it. And then you can drink.

Useful properties of ginger

It is not for nothing that traditional healers respect ginger. Regular use of the product brings considerable benefits:

• blood vessels expand and become elastic;
• “expels” bad cholesterol;
• metabolism accelerates;
• intestinal functioning is normalized.

The nervous system becomes more resistant to external stimuli. In hypertensive patients pressure decreases.

When you feel the first signs of a cold, drink ginger ale in its alcoholic or non-alcoholic form because it:

• has anti-inflammatory properties;
• fights viruses;
• strengthens the body's immune forces.

These qualities are explained by the presence of a unique substance in the plant - gingerol. The burning substance fights fatigue, tones the body, helps improve digestion, thanks to which vitamins and minerals from food are better absorbed.

Ginger compensates for the lack of vitamins: A, C, group B.

Is there any harm?

Those who have chronic diseases of the gastrointestinal tract are in the acute stage should drink drinks with ginger carefully. It is advisable to drink ale in such cases only after acute symptoms have relieved.

And be careful with alcohol if you have low pressure.

Did you like our recipes? Try making ginger ale sometime before the holidays, surprise your guests and delight yourself and your loved ones.