Lemon Zinger Ginger Bug Soda2014-07-05
- Yield : 1 gallon
- Prep Time : 40m
- Cook Time : 20m
- Ready In : 72:00 h
I received a sample box of lemon zinger tea just when my ginger bug was ready for its’ first use and this recipe was born. I’ve made it several times since. (I wish I had removed labels before taking pictures!)
As with all carbonated beverages, take care when bottling to avoid ‘bottle bombs’. Use pop bottles or flip top bottles.
Take care when storing, burping bottles as necessary. And finally when opening, point away from face and hold over sink.
Be sure all equipment is non reactive (use stainless steel, food grade plastic, enamel or wood), and sterile before each use.
- 1/3 gallon water
- 1/2 cup canned peaches with syrup
- 1/2 cinnamon stick
- handful dried cranberries
- handful raisins
- 10 peppercorns
- 8 bags lemon zinger tea
- 2 bags orange pekoe tea
- 2 bags black tea
- 1/2 tsp. baking soda
- 1 cup sugar
- 1 cup strained ginger bug
Bring 1/3 gallon water to boil, reduce, simmer and add peaches, peach syrup, cinnamon stick, cranberries, raisins, and peppercorns.
Simmer for 15 minutes. Remove from heat.
Add baking soda and sugar, stir to dissolve.
Add all tea bags, steep 5 minutes. Remove tea bags and let cool to 80 degrees (or less).
Add strained ginger bug into sterilized and non-reactive fermenting container.
Strain cooled tea mixture into fermenting container, squeezing remaining liquid from pulp.
Fill container to "shoulders" with room temperature water.
Cap container using an airlock or coffee filter with elastic band. Keep at room temperature for 3 - 7 days, stirring daily with sterile non reactive utensil.
Begin taste testing after day 3. It is ready in 3 - 7 days.
Bottle in 1 litre pop bottles. Leave bottles at room temperature another 24 hours to allow carbonation to build up. Place bottles in fridge 24 hours. Enjoy!