MAKES 2 LITRES
6 CUPS WATER
1/2 CUP SUGAR
1/4 CUP RICE MALT SYRUP
1 CUP FRESHLY SLICED UNPEELED GINGER
GRATED ZEST AND THE JUICE OF TWO LEMONS
1 CUP OF WHEY - SEE WHEY BLOG
boil the water, sugar and rice malt then simmer for 10mins with the lid on.
Cool, then add the ginger, grated lemon zest and juice then pour into a jar and add the whey.
Stir well and leave to sit on the counter, stirring occasionally, for 2-3 days in hot weather, longer in cooler climates,
or until slightly bubbly and becoming tart.
Strain the gingerade into bottles. Allow to carbonate for another 2-3 days at room temperature, chill, and then consume. If you're not going to drink it straight away, keep it in the fridge - it will keep fermenting, even in the cold,
and last a week in the fridge before it goes vinegary. The longer it's left to ferment, the tangier it will get.
Make sure to check it regularly especially in hot weather as it can become extremely carbonated and blow its lid