Ginger Ale

From Nourishing Traditions by Sally Fallon.

Ingredients:

• 3/4 cup ginger, peeled and finely chopped or grated
• 1/2 cup fresh lime juice
• 1/4 - 1/2 cup Rapadura
• 2 teaspoons sea salt
• 1/4 cup whey (scroll down for more instructions)
• 2 litres filtered water

Method:

Place all ingredients into a large jug, stir well and cover tightly. Leave at room temperature for 2-3 days before transfering to fridge. This will keep for several months chilled and is a great pick me up in small amounts.

Whey:

Place 500ml plain whole milk yogurt in a muslin cloth over a bowl for 6 - 8 hours. Liquid is whey and solids are now cream cheese.