| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Drinks | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Grated fresh ginger root |
| 1 1/2 | qt | Glass jar with lid |
| 4 | c | Cold water |
| 1 1/2 | qt | Bowl |
| Wire strainer | ||
| Coffee filter | ||
| Granulated sugar |
INSTRUCTIONS
Soda pop began as fizzy water that people added flavoring to. Why did they want fizzy water to start with? Because they thought it was healthy, just as they believed the bubbly waters of natural springs had powers to cure them of all sorts of ills. The first artificial bubbly water was made in 1722. In 1832 carbonated beverages became popular when John Matthews invented a machine to inject carbonated gas into water. People then started experimenting with adding flavor to the bubbly water to give it more taste. Within a short time, the familiar pops of today were developed, from colas to ginger ales. DIRECTIONS: Place the grated ginger in the glass jar. Add the cold water and put the lid on the jar. Let it sit for 24 hours. Pour the liquid through the wire strainer into a bowl. Rinse out the jar you steeped the ginger in and throw away the ginger. Pour the liquid through the coffee filter back into the clean jar. Add sugar a little at a time until it's sweet enough for you. Try it plain or mixed with soda water. Makes 1 batch. Source: Oregonian FoodDay; typos by Dorothy Flatman 1996
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