{"id":464,"date":"2013-06-07T07:55:31","date_gmt":"2013-06-07T14:55:31","guid":{"rendered":"http:\/\/childerhouseblog.com\/?p=464"},"modified":"2013-06-07T07:58:16","modified_gmt":"2013-06-07T14:58:16","slug":"homemade-ginger-ale","status":"publish","type":"post","link":"https:\/\/childerhouseblog.com\/?p=464","title":{"rendered":"homemade ginger ale"},"content":{"rendered":"

\"ginger<\/a><\/p>\n

I’m not ginger’s biggest fan. I like a chewy, rice-paper-covered candy or a cup of ginger tea every now and then, but when I make Indian food, I usually cut the ginger called for by half. I got a big chunk in my CSA<\/a> share recently, and wasn’t sure how I’d make use of it. Enter: homemade ginger ale.<\/p>\n

Now, this isn’t your typical, store-bought ginger ale. To me, that stuff tastes like a slightly zestier version of sprite– cloying and not very gingery. This ginger ale is slightly sweet and has a nice, strong bite of ginger. It does match the store-bought stuff in terms of carbonation, thanks to a very important ingredient:<\/p>\n

\"the<\/a><\/p>\n

We’re not total strangers to home brews over here, but it’s been a while since we’ve experimented with yeasted beverages. I was skeptical about how fizzy this ginger ale could be with only a pinch of yeast in it, but I was pleasantly surprised when I unhinged the top and it flew open with a loud pop. It was perfectly bubbly.<\/p>\n

You can find the recipe here<\/a>. I cut it in half to fit my one liter bottle, upped the lemon juice a bit, and used turbinado instead of white sugar, which gave it a slightly golden color. I’ll never have to worry about a piece of ginger languishing in my fridge again, because it’s definitely a repeat recipe.<\/p>\n

\"ginger<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I’m not ginger’s biggest fan. I like a chewy, rice-paper-covered candy or a cup of ginger tea every now and then, but when I make Indian food, I usually cut the ginger called for by half. I got a big … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-464","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/posts\/464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=464"}],"version-history":[{"count":0,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=\/wp\/v2\/posts\/464\/revisions"}],"wp:attachment":[{"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/childerhouseblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}