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- Cook Time
- Prep Time
- 1 qtServings
- 1 cup filtered water
- 4 tsp peeled and grated fresh ginger, or as needed, divided
- 4 tsp organic evaporated cane juice (aka organic sugar), or as needed, divided
- 3 cups filtered water
- 2 tbsp peeled and grated fresh ginger
- ¼ cup organic evaporated cane juice (aka organic sugar)
- 1 tbsp raw honey
- Juice of 1 lemon
- 2 cups hulled fresh or thawed frozen strawberries
- 1 16-oz glass jar, sterilized
- 1 1-qt glass bottle with lid, sterilized
- Prepare ginger bug: To a 16-oz glass jar, add 1 cup filtered water and 1 tbsp each ginger and cane juice and stir to combine. Cover jar with paper towel or a coffee filter and secure with a rubber band. Let ferment in a warm place away from direct sunlight for 24 hours. Stir in 1 tsp each ginger and cane juice and let ferment in a warm place away from direct sunlight for another 24 hours. Stir well; mixture should fizz when stirred. If fizzy, proceed to Step 2. If ginger bug does not fizz, add 1 tsp each ginger and cane juice daily until it fizzes when stirred.
- Prepare beer: In a saucepan, bring 3 cups filtered water to a boil. Add 2 tbsp ginger and remove from heat. Stir in ¼ cup cane juice and honey until dissolved. Cover and let steep for 30 minutes. Let mixture cool to room temperature. Stir in lemon juice.
- Meanwhile, in a blender or food processor, purée strawberries. Arrange a fine-mesh sieve over top of a large pitcher or bowl. Strain strawberries through sieve into pitcher, pressing on solids; discard solids.
- Using sieve, strain honey mixture and ginger bug into strawberry liquid. Stir to combine and pour into 1-qt glass bottle. Seal tightly with lid and let ferment in a warm place away from direct sunlight, opening bottle every 24 hours to release pressure, until mixture reaches desired taste and fizziness, 2 to 10 days. Refrigerate for up to 2 weeks.
- Serving Size: 1 cup
- Calories: 97
- Carbohydrate Content: 25 g
- Sodium Content: 1 mg
- Sugar Content: 24 g