HOME BREWED CALAMANSI GINGER ALE
Photo by Monica SchwartzSome scoff at the mention of soda, but there is nothing artificial or unhealthy about this home-brew. In fact, these wholesome local ingredients may never come together more perfectly than in this summer sipper. Plus, homemade soda is ready to drink in just one day. Play around with the ratio of tart (citrus), sweet (honey), and heat (ginger) adjusting to your personal taste.
Servings: 2 Liters
- Plastic Bottle
- 3-Inch Piece Of Fresh Ginger (Peeled And Grated Fine)
- 2 Cup Water (Plus More To Fill Bottle)
- 12 tsp. Hawaiian Honey (Or Cane Sugar)
- 6 Tbs. Calamansi Juice (Fresh Squeezed)
- 1/8 tsp. Dry Champagne Yeast
CALAMANSI GINGER ALE
- Heat: To make the syrup add all ingredients to a pot. Bring to a quick boil, stirring to incorporate.
- Carbonate: Allow mixture to cool, strain, and pour into a plastic bottle using a funnel. Sprinkle in yeast to start the carbonation process. Top off with enough water to fill, leaving 2” from the top. Very gently shake to incorporate.
- Wait and Refrigerate: Let the bottle sit at room temperature, away from the sun or heat, for 12-24 hours, checking often. When sufficient carbonation has accumulated the bottle will feel solid with very little give; refrigerate immediately to stop the process. Over carbonation can occur and bottles can burst if not monitored.
- Contents will be under pressure, use caution when opening the bottle for the first time. The soda will keep up to 2 weeks in the refrigerator.
WARNING: Using plastic bottles is highly recommended, as it is safer and easier to assess the level of carbonation. Extra Tips: Purchase champagne yeast online or check your favorite gourmet food store. Do not use bread yeast. For a quick cheat, create the syrup concentrate and top with seltzer water as needed. Get fancy: garnish like mint sprigs or rounds blood orange elevate the presentation—and flavor.