Museum & Heritage Village recipe

Ginger bug fizzy lemonade from Mike Quigley

Recipe from homemade fizzy lemonade submitted by Mike Quigley

Thank you to Mike Quigley for contributing this recipe for homemade fizzy ginger drinks!

“It’s fizzy lemonade, fermented for 6 days. That’s longer than I thought it would take, but it does taste good. From what I’ve heard, ginger bugs depend a lot on local conditions. I had the most success with adding about 30g of chopped ginger and 1 Tbsp of sugar per day, but that might not work for everyone.”

– Mike Quigley

Ginger Bug Fizzy Lemonade

– chopped ginger
– sugar
– water
– frozen lemonade, mixed with mineral water

First I made the ginger bug liquid by adding about 30g of chopped ginger to along with and 1 Tbsp chopped ginger and 1 Tbsp of sugar per day. I based it on this youtube video, but 2 Tbsp of sugar per day was too much. I used regular ginger. Sometimes the inorganic stuff doesn’t have yeast on it, and so won’t work, but in my case it did. I might try looking for ginger at the farmers market.

For the lemonade, I used 1 can of frozen lemonade mixed with filtered water and 1/4 cup of ginger bug liquid (just pour it through a strainer to remove any solid pieces of ginger). Then I left it in Grolsch bottles in the cupboard until it was fizzy, opening the bottle once per day to check.

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