Step 1: Combine sugar and water in a saucepan and simmer until sugar is dissolved. Remove from heat and add grated ginger, lemon juice, black peppercorns, two swipes of nutmeg on a microplane, and salt. Let steep for at least one hour. (If adding lemon verbena leaves, do so here)
Step 2: Using a funnel, pour the ginger syrup base into a clean, two-liter bottle. Fill the rest of the bottle with water, leaving a few inches of space at the top, then add the yeast.
Step 3: Cap the bottle tightly and give it a shake. Store at room temperature, preferably in a shaded area, for about 48 hours.You'll know it's carbonated when the bottle feels rock-solid.
Step 4: Twist off the cap very slowly to release the pressure. You may even have to twist a little bit, wait a minute, twist a little more, wait a minute, and so on, until you're in the clear to remove the cap completely. One of my batches ended up taking at least 5 minutes before I could fully twist off the cap without it fizzing over.
Step 5: Using a fine mesh sieve, strain the soda over an ice-filled glass and serve. If you made the lemon verbena ginger ale, add some fresh leaves to the glass to garnish.
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