Rivers of Babylon Ginger Ale  


 2 pounds Ginger -- cubed
1 gallon water -- boiling
1 1/2 quarts pineapple juice -- canned
1 cup sugar



1. Cut ginger into 1" cubes and chop in food processor. 
2. Combine with boiling water and steep for one hour.
3. Strain through a double thickness of cheese cloth.
4. Add pineapple juice and sugar and stir to dissolve.


Copyright 2007 Georgie and Mark Taylor - Hungry Horse Ranch  All rights reserved



Modified from Martha Stewart Living - November 2001, p 257
Serving Size : 16

Per Serving (excluding unknown items): 298 Calories; 3g Fat (9.8% calories from fat); 5g Protein; 66g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.


Preparation Notes

10/14//01 - Pretty good, but not great. Some commercial ginger ales use pineapple juice instead of lime. I added an additional 1/4 cup of sugar and that helped. Very hot with ginger taste.  You'll never go back to Canada Dry again.

8/22/02 - Reduced lime juice to 1 cup from 1.5 and increased sugar to 2 cups from 1.5

7/14/03 - Added 1 qt pineapple juice in place of lime. Start with 1 cup sugar, then increase to taste.

12/24/03 - Martha Stewart recipe uses 1 cup lime juice and 2 cups sugar. Changed to 1.5 quarts pineapple juice and 1 cup sugar. Produces 4.55 liters or 7 650 ml bottles. Capped bottles.

Its nice if you peel the ginger, but its not really necessary.