Fresh Ginger Ale Diabetic Recipes

Steps:

• Bring ginger and water to a boil in a saucepan. Boil vigorously for 3 minutes, then cover and allow to steep until cool.
• Strain ginger liquid and top back up with water, if necessary, to make 2 cups; chill until needed.
• In a beverage glass, muddle 4 teaspoons (or however much you want) Splenda granular or sugar with mint in the bottom of glass.
• Add 1 ounce lime juice per glass along with half spent lime shell and muddle further.
• Add ice to glass along with 4 ounces ginger tea, then top up with 4 ounces sparkling mineral water. Stir, then serve.

Steps:

• Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
• Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
• Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

Steps:

• Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.