So, my husband is obsessed with ginger beer, or used to be. But since he almost completely cut out sugar about a year ago, he hasn’t been able to find one that isn’t too sweet for him. I’ve been planning to experiment with homemade ginger beer for a while; I’ve never done any home fermenting (and in fact I tend not to like fermented foods in general), but this seemed like a nice low-key thing to try.
It is in fact a super fun project; you add a little yeast to your ginger syrup and water, and it eats the sugar and generates carbonation. A whole lot of carbonation, it turns out; we left the bottle on the countertop for about two days, and ended up with very fizzy soda. As the yeast consumes sugar it produces gas, which builds up pressure inside the bottle. For this reason, it’s important to use a plastic bottle, which is flexible and won’t shatter if it explodes. Though ideally you’ll prevent your bottle from exploding by letting the air out a few times a day. You can just let the bottle sit on the counter until you get the desired level of carbonation, probably not more than three days, and then move it to the fridge to slow the fermentation.
I made this recipe as written, except I only added 5 ounces of sugar instead of 6. It’s not possible to make this fermented drink without sugar, since the yeast needs the sugar in order to generate the fizz. It still turned out fairly sweet, but definitely less so than commercial brands; my husband was able to enjoy it, so, it was a win for us. It definitely has some bite! If you like ginger ale that has a very sharp gingery kick, it’s worth it to give this a try.
Deliciousness score: 8
Easiness score: 9
Hi folks. This week is an off week; I’m up to my ears in leftovers and am taking a break from trying new recipes (at least for dinner). So no shopping list this week, but I’m going to share some of my favorite tried & true breakfast recipes with you, and also a brand new watermelon slushie that’s perfect for hot summer evenings.
I’ll link the two breakfast recipes here, so if you want to try them you can try to have this stuff on hand:
Brussels Waffles from The Hungry Belgian
Super Simple Granola from Live Fit Girls
Both of these are amazing breakfasts that I’ve been making for a while and keep coming back to. The granola is a staple for weekdays; you can make a big batch on the weekend, it keeps well for a long time, and it’s fantastic with yogurt and berries. It’s not super-sweet, and you can switch it up with a lot of different add-ins; I’ll share more about my modifications later in the week. And the Brussels waffles are restaurant-quality amazing. My fiance and I started our search for the perfect Brussels waffle recipe after a chance trip to Nero’s in Vancouver, BC, where we had waffles that completely blew our minds. We think these ones are pretty close; they take a little time and are more of a weekend brunch endeavor, but definitely worth the effort.
And for the watermelon slushie, you’ll need:
- Fresh watermelon
- Lemons (2-3)
- Mint (optional)
As well as a blender or food processor that can chop ice. Super simple; I’ve been drinking a lot of it while sitting outside now that our weather has finally warmed up.
Hope this sounds exciting; back with a regular menu next week.