Natural Ginger Ale

Wellness Mama 336 Comments Last Updated: June 29, 2016

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It turns out that soda hasn’t always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.

For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented “sodas” from sweetened herbal teas or fruit juice mixes. These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today.

This version uses a fermented ginger culture to create a naturally fizzy soda! Ginger is and delicious herb that has been used in many cultures for its health-boosting properties. From myherb profile of ginger:

Ginger has been used in Chinese Medicine for thousands of years and is said to help:

• Soothe digestive disturbances
• Alleviate nausea (great in early pregnancy)
• Reduce fever
• Calm coughing and respiratory troubles
• Stimulates the circulatory system
• Helps relieve muscle aches and pain
• Can help get rid of dandruff
• Emerging evidence shows it helps lower cholesterol
• Japanese research has found Ginger is effective in lowering blood pressure and cancer risk

This natural recipe for ginger ale uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy soda without the alcohol.

Homemade ginger ale is soothing for digestive disturbances and contains probiotics and enzymes. As with any fermented product, I’d suggest starting with a small amount (4 ounce or so) and working up as all the probiotics and enzymes can cause an upset stomach in those who aren’t used to consuming fermented products. I found small amounts of this mixture helpful in early pregnancy to ward off nausea and any time one of us has an upset stomach. It also just tastes great!

This recipe makes 2 quarts of natural ginger ale, though the recipe can be adjusted up or down by using a ratio of 1/4 cup sugar per 1 quart of water and adding 1/4 cup ginger bug starter per quart of water.

4.7 from 47 reviews

Natural Ginger Ale

 

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A naturally fermented old-fashioned ginger ale (also once called Ginger Beer) that contains beneficial probiotics and enzymes.

Author: Wellness Mama

Recipe type: Cultured - Beverage

Ingredients

• A 1-2 inch piece of fresh ginger root, minced. Adjust this to taste. I use 2 inches as I prefer a stronger ginger taste.
• ½ cup of organic sugar or rapadura sugar. if using plain sugar, add 1 tablespoon molasses for flavor and minerals.
• ½ cup fresh lemon or lime juice
• ½ tsp sea salt or himalayan salt
• 8 cups of filtered (chlorine free) water (Here is the water filter we use)
• ½ cup homemade ginger bug (or can use ¼ cup whey for a faster recipe though the flavor won't be quite as good. Here is a tutorial for how to make whey)

Instructions

1. Make a "wort" for your ginger ale by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.
2. Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
3. Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.
4. Add fresh lemon or lime juice and ginger bug (or whey).
5. Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on.
6. Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely.
7. Watch this step carefully. Using whey will cause it to ferment more quickly and it will take less time. It should be bubble and should "hiss" like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.
8. As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn't become too carbonated as this will cause too much pressure and may result in an exploding jar!
9. The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles).
10. Strain before drinking.
11. Enjoy!

14 Ways to Use Ground Ginger

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I know when I was first learning about herbs, I would excitedly read a new recipe or tutorial only to find out it needed some exotic-sounding special ingredient that required an internet order to obtain.

I remember that feeling of frustration and thought that today, I’d share with you fourteen ways to use ground ginger, easily obtained from the spice section of your local supermarket.

Optimally, you’d want an organic brand, but these recipes should work with whatever type is available to you. For this post, I went to my local WalMart and spent $3.98 for a 1 ounce bottle of ground ginger.

Normally, I use ginger purchased in bulk from Mountain Rose Herbs, where 4 ounces of fresh, high quality, organic ground ginger root only costs $3.50. The savings really add up when you buy all of your herbs & spices at a price like that!

Before we get started, a quick rundown on some of the potential benefits of ginger:

• anti-inflammatory, useful for rheumatic & arthritic conditions that feel better when heat is applied
• helps warm & energize the body when you are chilled and/or sluggish feeling
• helps with colds & flu when chills & congestion are among the symptoms
• and it really stars in alleviating upset stomach, nausea & vomiting

It’s important that if you have high or low blood pressure, have any bleeding disorders or are on blood thinners or other such medications, that you consult your health care professional before using a lot of ginger in therapeutic doses. Nothing in this article or on this site is to be construed as medical advice. Please consult a qualified health care provider if you have questions or concerns about your health.

Okay, now that you’ve got the basic info and disclaimers, let’s get started!

1. Tea

• Ginger tea is easy to make. Measure 1/4 teaspoon of ground ginger into a heat proof mug or glass and pour 1 cup of boiling water over it. Cover with a saucer and let sit until cool enough to drink before straining. (I line a fine mesh strainer with a coffee filter to do so.) Sweeten with honey or sugar as desired. The dose for children: 1/4 cup every two to three hours and aim for no more than 1 to 2 cups total per day.

2.  Compress

• A compress, or fomentation, is helpful for painful joints, muscle sprains or stomach aches. Make a tea (see #1 for directions), soak a piece of flannel or washcloth for about 5 minutes, wring out and immediately place on painful area. Cover with a towel, then a heating pad or hot water bottle, then another towel. Leave on for 20 minutes. Repeat if needed.

3. Herbal Jello

• I recently covered this in the posts Herbal Jello and Healthier Herbal Jello. If you use regular jello, lemon or orange are fabulous flavors to blend with ginger!

4. Candy

• Ginger candy is a yummy way to help alleviate the queasiness that sometimes accompanies pregnancy or traveling. To make herbal candy you will need: 1 cup of prepared ginger tea (you may want to increase the amount of ginger if a stronger flavor is desired) and 1 1/2 cups of sugar. Stir together well in a deep, heavy saucepan. Boil over medium to medium-high heat, without further stirring, until mixture reaches 300 degrees F.

• I like to use homemade corn-free powdered sugar as molds. You can see more details about that method and this recipe at my Rose-Petal Peppermint Drops post. It is essentially the same recipe, only the “rose petal tea” is changed to ginger tea. You can use this method with virtually any herb or edible flower you’d like! (Elderberry is another favorite!)

5. Ginger Ale Fizz

• This is a fun drink, especially for kids. The recipe comes from A Kid’s Herb Book by Lesley Tierra. This is a wonderful book that both my daughter and I have poured over many times. It’s a highly recommended resource for your home library! Make a tea, as directed in #1, only use twice as much ginger. So the ratio will be 1/2 teaspoon ginger to 1 cup boiling water. Simmer the mixture for 5 minutes to reduce it a bit, then let sit for ten minutes before straining. Stir in 2 teaspoons of sugar/honey (adjust to taste) then gently add up to 1/2 cup carbonated water. Drink right away to preserve the fizz factor. You can also omit the sugar/honey and replace the carbonated water with 1/2 cup ginger ale or other light tasting natural soda. (This is a useful alternative for those accustomed to a “soft drink” type taste, but still gets the helpful herb in them.)

6. Foot Bath

• A ginger foot bath is invigorating! It helps warm up and stimulate the entire body by increasing circulation to the feet and legs. Persons with diabetic neuropathy may find this helpful, however, it would be wise to double check with your health care provider first.

• Bring 2 quarts of water to a boil then add up to 2 tablespoons of powdered ginger and a pinch or two of sea salt (optional.) Let this cool quite a bit before pouring into a basin or tub that will fit your feet comfortably. For your first ginger footbath, start with a smaller amount of ginger then work your way up. Soak feet for ten to twenty minutes at a time.

7. Oil

• Ginger root oil can be rubbed onto achy joints to help relieve some of the pains associated with arthritic conditions. Another use is placing 2 to 3 drops on a piece of cotton or cotton ball and placing in an aching ear for several hours. I like to use it in salves and balms that I make intended for sore muscles. See my Aches & Pains Balm recipe for an example of this.

• To make the oil, place several pinches or spoonfuls (you don’t really have to be exacting on this) of ground ginger in a small jar. Pour olive oil or sweet almond oil over the spice. Shake well and allow to infuse for several weeks in a cool, dark place. Shake daily so that the powder doesn’t settle in one big clump in the bottom of the jar. After about four to six weeks, strain out the oil and store in a sterilized jar with a tight cap. This will keep about a year if stored properly.

 8. Salve

• While you can use the ginger root oil directly as is, sometimes it’s more convenient and less messy to apply in salve form. To make a salve from the oil you made in #7 above: Measure out 1 tablespoon ginger oil and 1/2 teaspoon of beeswax. Combine together in a heat proof small jar such as a jelly jar. Set this into a pan with a few inches of water. Slowly heat the water (not to boiling!) until the beeswax melts. Pour into a small 1/2 ounce tin. Allow to set up then cap and store in a cool, dark cabinet. Apply as needed.

9. Capsules

• Capsules of ginger are great to take right before a trip, if you are prone to motion sickness. They’re also helpful for when you’re feeling a bit icky, run down, or your stomach feels yucky. I make my own capsules two ways. The first is by using encapsulation tools I bought from Mountain Rose Herbs.

• My other, really cheap way that I often employ is to reuse tiny supplement capsules that we only take a sprinkle of at a time. For instance, germanium is excellent to take when you’re sick. But, I don’t like to take large amounts of any one vitamin or mineral because that’s a good way to upset the balance of its cofactors; I’m a micro-doser. So, if someone is under the weather, I might mix a spoonful of honey with a tincture or a bit of herb like olive leaf and I will also add a sprinkle of germanium. I save all of the capsules once they’re empty and toss them back in the bottle. I repry them open and use a tiny measuring spoon to refill with powdered ginger. Then, I have an easy-to-swallow sized pill perfect for kids and those with a sensitive gag reflex.

10. Tincture

• I can’t make this list without mentioning tinctures! To make one, put a generous pinch or two of ground ginger in a small jar then cover with 80 proof or higher vodka or brandy. (Chopped fresh ginger will work even better, but use what you have.) Cap and shake well then store in a cool, dark place like a cupboard. After six weeks or so, strain out the herbs and rebottle the tincture in a sterilized jar. Label clearly with the date and ingredients. These will keep for at least a year, but likely much longer.

• A general dosage for adults is 3 dropperfuls, three times a day, half as much or less for a child. I usually dispense tinctures to my children about 3 or 4 drops at a time. I like to dose ginger tincture in a glass of ginger ale. But, you can also mix some with a spoonful of honey. Brave souls can even take a dropperful directly in the mouth, followed by a swig of water.

11. Medicinal Vinegar &/or Oxymel

• I covered this in the post How to Make Medicinal Vinegars & Oxymels. Ginger Oxymel is helpful for chest congestion and queasy tummies.

12. Ginger Syrup

• Before I found out my issues with gluten, I almost constantly felt sick. It was reminiscent of the morning-and-all-day queasiness I felt when pregnant. For a few years, Maalox was my lifesaver and I went through bottle after bottle of it. (Eek! I know!) Then, I became more health-conscious and switched to some tiny, expensive bottles of ginger syrup from the health food store. Eventually, I figured out that food can be the root of many illnesses, dropped the gluten and queasiness became a thing of the past! I now also know that I could have saved a ton of money by making my own ginger syrup.

• While there are several methods of making ginger syrup, I’ll share an easy honey-based one with you now.

• First, make a very strong tea (see directions on #1 of this list.) Use twice as much ginger or half as much water when making your tea – you may want to experiment to find what strength works best for you, but that’s a good starting point.

• Next, measure out two to three times as much honey, as tea. I can’t recommend raw, local honey highly enough, but use what you can get. While the tea is still warm, gently stir the honey into it.

• Once the ingredients are fully incorporated, pour into a sterilized jar. Store for around a month in the refrigerator. (Add several tablespoons of vodka or brandy to extend shelf life by several more months.) Dosing: 1 to 2 teaspoons for children over a year old, 1 tablespoon for adults up to five times per day, as needed.

13. Liniment

• When I was a kid, my parents had this bright green, minty smelling alcohol I would rub on my legs when I had growing pains. Now I know that this is called a liniment and is easily duplicated at home. Depending on which herb you choose, your liniment will be warming or cooling. A ginger liniment is warming and can increase blood circulation and help when you’re feeling stiff and achy – especially if the discomfort is a result of cold weather.

• To make a liniment: place several pinches of ground ginger in a jar. Cover completely with rubbing alcohol (you can also use witch hazel extract or vinegar) then cap. Let this sit in a cupboard for a couple of weeks, shaking whenever you remember. After this amount of time, strain out and discard the ginger. Rebottle the liniment in a (preferably dark) bottle. Make sure to clearly label that this is for external use only and keep out of reach of children. If you have any concern at all about children getting into this, then use vinegar as your menstruum instead of rubbing alcohol. Rub this on strained muscles and areas of arthritic pain.

14. Honey Mixture

• Finally, the last way you can use ground ginger is the quickest, easiest and my most favorite way. Just put a spoonful of honey into a tea cup or small bowl, put in a tiny pinch of ginger, stir together then eat! Can’t beat the simplicity of that! (Remember, children shouldn’t ingest honey until they are over a year old.)

I hope these fourteen ways to use a bottle of ground ginger from the grocery store helps you realize that you don’t have to wait until you can buy expensive, exotic sounding ingredients to start experimenting with herbs. Use what you have handy, right now!

Some links in the post and on this web site are affiliate links. If you click on one and make a purchase, I earn a small commission. This helps support me and lets me keep doing what I’m doing. Thank you!!

5 Healing Honey Infusions for a Healthy Life

Honey is one of nature’s miracles. It is a delicious ingredient in many foods, has antibacterial properties, works as a humectant (keeps things moist), soothes a cough or sore throat, and makes your tea about 1,000 better-and that’s just scratching the surface really. Whether you’re using it as a sweetener, or trying to kick a cough, it’s just plain useful. Here are 5 flavors (and a general method) to infuse your honey and make it that much more wonderful.

Formula for infusing your honey: Use 1 cup of honey (raw and organic is best), flavoring to your taste, a saucepan, strainer, and an 8 oz. glass jar with a tightly fitting lid.

1. Lemon-Honey:

Of course this was number one. Lemon + honey = amazing. When you come down with any sort of cold, putting lemon and honey together (in tea or otherwise) is a go-to for making you feel better.

You will need…

-1 cup of honey
-1 tablespoon grated lemon peel
-2 fresh slices of lemon, juice and tossed in (optional)

Directions

Pour 1 cup of honey into your pan and add 1 tablespoon of freshly grated lemon peel. Toss in 2 slices for boosted flavor if you like. Heat these together for about 10 minutes, making sure to keep the heat relatively low. Burned honey doesn’t taste as bad as some other things do burned, but you still want to avoid it. Around 115 degrees Fahrenheit releases the flavors nicely, but it will depend on your stovetop. After you’ve heated the mixture, let it sit for 1-2 hours or up to 1-2 weeks. After its infused strain if you’d like, and place in a glass jar with a tightly fitting top. Know the longer it sits for the stronger it will taste.

Good to use: If you have a bad cough or cold, place a healthy dollop of your lemon infused honey at the bottom of a cup. Pour freshly boiled water over the top, drop in a teabag, and give it a good stir. The lemon can loosen phlegm, while the honey soothes irritation. You can also slowly heat the lemon infused honey while adding the juice of one freshly squeezed lemon. When it’s still hot and liquid, sip slowly.

2. Cinnamon-honey:

At the state fair one of my favorite things has always been in the horticulture building. It’s the exhibit on bees and honey, where you can purchase just about any flavor honey stick you can imagine (seriously.) My favorite, having a soft spot for cinnamon, was always…cinnamon. This flavorful spice complements honey well not only in taste but in function, being filled with all kinds of healthy benefits

You will need…

-1 cup of honey
-4-6 sticks of cinnamon
-a pinch of ground cinnamon (optional)

Directions

I am crazy about cinnamon, so I tend to add it generously, but try starting with 4 sticks if you’re unsure. Pour 1 cup of honey into the saucepan, and drop in the cinnamon sticks. Push them down with a spoon to submerge them. For 10 minutes on low heat let the mixture heat up, and then let it sit for around 2 hours or up to 1-2 weeks. Strain if you’d like and store in glass jar.

Good if used: In tea, just like the lemon-honey, or eaten straight off the spoon. It’s also delicious spread on a plain piece of toast. Cinnamon is chock full of anti-oxidants, possesses antifungal properties, and helps break up congestions/clear the sinuses. Even just a half a teaspoon a day has been shown to lower cholesterol levels.

3. Ginger-honey:

Tasty, but more importantly, good for your health. From colds to sore stomachs, ginger-honey comes with a variety of ways to enjoy its unique composition.

You will need…

-1 cup of honey
-1 tablespoon finely chopped ginger root
-A pinch of ground ginger (optional)

Directions

Pour 1 cup of honey into a saucepan and add 1 tablespoon of finely chopped gingerroot. You can add a small pinch of ground ginger if you’d like as well, but it does have a strong flavor. On low heat let the mixture sit for 10 minutes. When it’s done let it infuse for 2 hours or up to 2 weeks in a glass jar with a tightly fitting lid. Strain when it’s finished if you’d like.

Best used: In your tea when you’re feeling ill-especially with an upset tummy, since both ginger and honey are known to soothe your stomach and chase off “bugs.” The added ginger helps circulation, flushing toxins through your systems and helping get rid of aches and chills. If you’re in a pinch and have wound up with a minor abrasion, applying this cooled and then covering with gauze can help it heal , and the ginger fights inflammation.

4. Clove-honey:

Not to be confused with clover honey, clove honey is made by infusing whole cloves with honey, whereas clover honey is made from the nectar of clover flowers. Cloves are great at numbing pain (sore throats, toothaches, etc.) and the honey makes a happy, healthy, medium to ingest it with.

You will need…

-1 cup of honey
-5-10 whole cloves

Directions

Pour 1 cup of honey into a saucepan, and then add 5-10 whole cloves. On low, heat for 10 minutes before letting it infuse for 2 hours or up to 2 weeks,  putting it in a jar with a tightly fitting lid. Strain when it’s finished if you’d like.

Best used: In tea when you have a sore throat or a toothache, or dabbed directly on the gum by a sore tooth. The eugenol in the clove is a powerful numbing agent that was used by dentists before modern painkillers were created, and is so effective it is still used in modern dentistry in an extracted form. If you have a little cut or sore in your mouth, the honey may help it heal faster and keep bad bacteria out while the cloves take care of the discomfort.

5. Apple Cider Vinegar honey:

If you’re worried about taste, this may not be the honey to put on a sandwich and give to the kids (although personally, I think the ACV cuts through the sweet honey nicely.) Apple cider vinegar is a substance that seems to help just about every ailment out there- add this wondrous liquid to the super-hero that is honey, and you have a flavorful spread that’s brimming with healthy benefits.

You will need…

-1 cup of honey
-2-3 tablespoons apple cider vinegar

Directions

Add 1 cup of honey to a saucepan, and then pour in 2-3 tablespoons of apple cider vinegar. Let it heat over low heat for 10 minutes, stirring well about halfway through. Place in a jar and let it sit for as long as you like-its taste and benefits are all there pretty quickly, and it doesn’t need to sit as long as something like cinnamon sticks or cloves would.

Best:If you make the Braggs apple cider vinegar health drink you can try adding this for an extra kick. While this is subject to opinion, I think it tastes good stirred in to tea or a glass of lemon water in the morning. Apple cider vinegar can help neutralize and correct excess acidity in our bodies (counterintuitive, but often times true) and helps a number of issues from an upset stomach to easing sore throats to showing promise in treating diabetes.

Pooh Bear was on to something when it comes to honey-its probably why he is still around today! It has a plethora of ways to help you get healthy, stay healthy, and heal, all while tasting absolutely delicious. It also opens itself up to a number of other flavors and beneficial ingredients, so get creative, and share what you come up with.

Storage

The shelf-life, if stored in a glass jar with a tightly fitting lid, is 6 months. Some people say it can last years, but I have never experimented with that. Even with plant matter, it can go a long time (microorganisms have a hard time surviving on/in it) without needing to be refrigerated. Simply store in a cool place away from direct sunlight. Straining is more for looks/taste, and is easiest when the honey has been warmed slightly after sitting for a few hours so it is runnier. If you want to let it infuse for longer than several hours, pour it into your jar so it’s not sitting out in the open for a super long time. When it’s infused enough, simply re-heat before straining by placing the jar in warm water if you’d like.

Honey Infusion Tips

-If crystals form, set the honey (in its jar) in a pot of gently simmered water. The crystals will “melt” and your honey will be smooth again.

-A nice touch for flavor is to add 3 tablespoons of diced or roughly chopped fruit. Apple-strawberry is one of my favorite flavors for eating on toast with butter. I don’t strain it at the end either.

-Flavored honey makes an awesome gift in a nice decorative jar, and you can actually get “honeystix” at many craft/party stores.

-Freely adjust to taste, and experiment. It’s not an exact science, and it’s all about what you like and what’s good for you.

P.S. Click here to download my free Coconut Oil eBook. It has over 107 everyday coconut oil uses, including uses for- weight loss, pet health, hair, skin, house cleaning, pests, DIY beauty products and so much more.