Recipes

How To Make Your Own Raspberry Ginger Ale

Recently my friend Kathi, over at Oak Hill Homestead, shared a post that told how she overcame her addiction to soda!

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It hit pretty close to home, as hubby gives me a pretty hard time about my need for a certain diet soda that I have on hand pretty regularly!

I’ve been working on kicking this habit for quite awhile, and thought I was doing a pretty good job.  We stopped buying cases of it for the house, and I would only buy one when we were out to eat or stop and grab a 20 oz. bottle that actually lasts me about 3 days!

Share the love!  Pin me for later!Trying to kick a soda habit? Try this homemade raspberry ginger ale recipe!

But, I am still consuming it!  A drink which pretty much goes completely against all of my views on food.

Do I slip up and cheat with a frozen pizza here or there?  Sure, I’m human.  And in this human life we get busy and sometimes it’s just easier.

If life were perfect, I’d prefer to have a freezer stocked with my Italian Stromboli, for those busy days.  But hubby devours them before I even know we’re low!

So what was Kathi’s solution?  Homemade Ginger Ale!

I had to give it a try!

I’ve been on a raspberry kick lately so I decided to switch it up a bit and try my hand on figuring out how to make your own raspberry ginger ale!

So how did it turn out?  Thank you Kathi, for helping me kick my habit!


 So, here’s how to make your own Raspberry Ginger Ale!

Ingredients

7 1/2 cup water

3/4 cup sugar

2 inches fresh ginger, grated

12 raspberries, quartered

2 Tbls lime juice

1/8 tsp active dry yeast

*Yep, that’s right!  Only 6 ingredients!  Let’s compare that to the label on the store bought stuff!

Directions

In a small sauce pan, combine your finely grated fresh ginger, quartered raspberries, sugar and 1/2 cup water.

Bring the ingredients to a boil slowly, and stir until the sugar is dissolved.

Once the sugar has dissolved, remove it from the heat and place a lid on it.  Allow it to steep for one hour.

Place a fine cloth over a bowl (I used part of an old t-shirt and used a rubber band to hold it over a small batter bowl) and pour this mixture in.

Allow the syrup to strain through and then squeeze the pulp in your cloth to get the rest out.  You will have this pretty pink (sticky!) syrup.

When the syrup has cooled to room temperature, add it to a two liter bottle.  Add the remaining ingredients, put the cap on tightly and give it a slight shake to mix it up.

Leave the bottle to sit at room temperature for 24-48 hours, feeling the bottle to see if it has any give.

When it is firm, you know you’re ready to go!  Open it to hear your fizz!

Close it back up tightly and put it in the fridge!  I’m sure you won’t have a problem with this because it’s so refreshing that you’ll probably have a glass at least once a day, but make sure to open the bottle occasionally to make sure you let some of the carbonation out.

I was a little shocked at that, but because the carbonation is from yeast, it doesn’t go flat!  Seriously!  I left a glass with some in it on the counter overnight and when I woke up there were still bubbles!!

So friends, this is how to make your own raspberry ginger ale!  This is my new favorite summer beverage (and maybe add a little something extra in the evening!)

How To Make Your Own Raspberry Ginger Ale

Ingredients

  • 7 1/2 cup water
  • 3/4 cup sugar
  • 2 inches fresh ginger, grated
  • 12 raspberries, quartered
  • 2 Tbls lime juice
  • 1/8 tsp active dry yeast

Instructions

  1. In a small sauce pan, combine your finely grated fresh ginger, quartered raspberries, sugar and 1/2 cup water.
  2. Bring the ingredients to a boil slowly, and stir until the sugar is dissolved.
  3. Once the sugar has dissolved, remove it from the heat and place a lid on it. Allow it to steep for one hour.
  4. Place a fine cloth over a bowl (I used part of an old t-shirt and used a rubber band to hold it over a small batter bowl) and pour this mixture in.
  5. Allow the syrup to strain through and then squeeze the pulp in your cloth to get the rest out. You will have this pretty pink (sticky!) syrup.
  6. When the syrup has cooled to room temperature, add it to a two liter bottle. Add the remaining ingredients, put the cap on tightly and give it a slight shake to mix it up.
  7. Leave the bottle to sit at room temperature for 24-48 hours, feeling the bottle to see if it has any give.
  8. When it is firm, you know you're ready to go! Open it to hear your fizz!
  9. Close it back up tightly and put it in the fridge! I'm sure you won't have a problem with this because it's so refreshing that you'll probably have a glass at least once a day, but make sure to open the bottle occasionally to make sure you let some of the carbonation out.
  10. I was a little shocked at that, but because the carbonation is from yeast, it doesn't go flat! Seriously! I left a glass with some in it on the counter overnight and when I woke up there were still bubbles!!
http://www.achickandhergarden.com/make-raspberry-ginger-ale/

What’s your favorite summer drink?  Tell me in the comments!

  • YUM! pinning this for our summer raspberries. Thank you!

  • Thank you for linking to my post. Your variation sounds DELICIOUS! Now I can make both kinds for variety. 🙂

  • http://thehomesteadhomemaker.com

    This is really neat! I wonder if there is a way to do this with wild yeast, I really want to give this a try. I wonder if I could make it taste like Dr. Pepper for my husband!

  • I saw Kathi’s post about Ginger Ale, too. The wild raspberries are starting to ripen, so it would be fun to try your version. Or what about blackberry? I bet that would be good, too!

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