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Peach Ginger Soda (Ginger Bug Recipe)
  • 3.5 cups filtered or distilled water
  • 4 to 5 peaches (~1 to 1.25 lbs. before pitted), washed, pitted, and quartered
  • ½ cup sugar
  • 1 nub ginger (~30 to 40g for ginger “beer” style soda, ~15 to 20g for ginger ale style), grated
  • ¼ cup  ginger bug starter culture
  • Tip: For a peach-ginger-lemon-mint version, I’ve added muddled mint to the wort when it was warm but no longer hot, and then juice of a lemon added when the wort cooled. This is to protect their delicate flavors. Then strain the mint and bottle as usual.)
  • For a stronger peach flavor, you can also just start with a peach juice product (no need to add more sugar). Using the juice from juiced peaches is another option. It is delicious but can form a thin layer of yeast buildup towards the top of the jar (it’s basically a non-issue but worth knowing up front).
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