Ingredients
- 900 ml filtered water
- 150 ml pure Québec maple syrup
- 80 g fresh ginger, finely grated
- 60 ml fresh lemon juice
- 1/8 tsp champagne or baking yeast
- Pinch of salt
Method
- Simmer the ginger with 250 ml water for 10 minutes, then cool to lukewarm.
- Strain into a clean bottle and stir in the remaining water, maple syrup, lemon juice, salt, and yeast.
- Seal in a pressure-safe bottle and leave at room temperature for 24 to 48 hours, until lightly carbonated.
- Refrigerate immediately, open carefully, and serve chilled over ice.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: Use 150 ml maple syrup for 200 g sugar and reduce the water by about 100 ml; fermentation consumes part of the syrup, so carbonate only until lightly fizzy.
Why Quebec maple syrup: Maple contributes a subtle molasses-like depth beneath the ginger's heat. It offers a distinctive Québec variation, while careful fermentation keeps the traditional sparkling character.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →