Okay so none of my mom’s cooking genes got passed on to me. Fact is, I’m no more of a foodie than I am a competitive sports person. I love Ginger Ale, though. Love Ginger Ale so, so, sooo, much yet I rarely have the opportunity to drink anything other than the processed fructose/gluctose supermarket crap. Alas!
Time to does something about. The results of my research are as follows:
NY Times Ginger Ale Recipe
My boyfriend, who is about as culinarily inept as I am, is now offering to try and figure out how to create this concoction on my behalf. He explains to me that the sublimation would be a good way to go about making Ginger Ale. Sublimation being “the state change from solid to gas that skips liquid”
“Hannah’s Ginger Ale” photo by Marcelo Teson
He says that adding dry ice to water and ginger extract might be a good way to make Ginger Ale because this is how Root Beer is made.
He also says he’s not really sure whether or not this is actually how Ginger Ale is made. None of the recipes I’ve found online seem to advocate the use of dry ice to make Ginger Ale. But still like the idea. Hmm…
