Peach Ginger Beer

My favourite ferment recipe from this summer! The warm aroma of peaches pairs perfectly with ginger and honey. This is a non-alcoholic fermented soda that uses only ginger and sugar to kickstart fermentation by making a ‘ginger bug’. Similar in concept to a sourdough starter, a ginger bug is a fermented mixture of fresh ginger, sugar and water, and it’s what gives homemade sodas a refreshing natural fizziness. You can use a ginger bug to make all kinds of wonderful flavours of soda, but I think this is my best flavour combo yet and am excited to share it with you!

Honey Peach Ginger Beer

Honey Peach Ginger Beer

Ginger Bug Recipe

1 cup water
4 tsp grated ginger root, divided
4 tsp sugar, divided

Choose fresh ginger (the skin should look smooth, not wrinkled with no signs of mold). Do not peel ginger, grate 1 tsp and add to a jar along with water and 1 tsp of sugar. Stir to dissolve.
Cover with a clean napkin and secure with a rubber band. Allow to sit at room temperature for about 24 hours, then add 1 more tsp of grated ginger and 1 tsp of sugar and stir to dissolve.
Repeat this process until you see signs of fermentation. When you stir or shake the jar, you should see carbon dioxide bubbles appear on the top. You can see a layer of fizz in the photo below. Once your ginger bug is active, you’re ready to make soda!

Ginger Bug

Ginger Bug

Peach Ginger Beer

-makes 1L

3 cups water
1/4 cup sugar
1 Tbsp honey
2 Tbsp grated ginger root
2 peaches
Juice from 1 lemon

In a saucepan, bring 3 cups filtered water to a boil. Add grated ginger and remove from heat. Stir in sugar and honey until dissolved. Cover and let steep for 30 minutes.
Chop peaches and puree in a blender or food processor with lemon juice.
Using a sieve, strain ginger and sugar mixture into peach and lemon liquid and stir to combine. Once this is cooled to room temperature, use sieve again to strain active ginger bug into the liquid. Stir to combine, then pour into 1L glass bottle. Seal tightly and allow to ferment at room temperature for another 1-5 days. The warmer your home is, the faster this will ferment. Check pressure that’s building up from the fermentation by looking for carbon dioxide bubbles floating to the top or by quickly opening your bottle to check for fizz. Once it reaches your desired carbonation, transfer to the fridge for storage. Your ginger beer will continue to slowly ferment in the fridge, so consume it within 4-6 weeks. (I doubt it will make it that long!)

I hope you love this recipe as much as I do. I like drinking it as is, but think it would make an incredible ice cream float or mimosa. Enjoy!