Ginger ale didn't always come in a can! It is so nutritious when home made.
1. Extract the juice of a quarter pound of fresh ginger, which should leave you with about 1/2 cup to 3/4 of a cup of juice (I use an Omega juicer so it gets lots of juice out. You might need more ginger if using an other brand).
2. Mix with 4 tablespoons of fresh lemon juice and 1/2 cup of filtered water.
3. In a measuring cup, prepare 2 cups of warm water and stir in 4 heaping tablespoons of honey or other sweetening agent.
4. Pour the ginger mixture and the 2 cups of warm water into the receiving vessel (I use a recycled apple cider 1 gallon glass bottle).
5. Top up with 11 cups of warm water (not boiling!).
6. Add 1 teaspoon of dry sourdough or other fermenting agent.
Shake well and let rest on the counter until it starts bubbling. Be sure to open it regularly as fermentation will emit gases which will push on the bottle cap. Once it starts fermenting (1/2 d to 1 day depending of room temperature) you can move it to the fridge and enjoy it
fresh as much as you want!