Now add to the strained shanku pushpam starter enough water to make this a total of about ¾ liter or a little over half-to-three-quarters of a regular 1 liter swing top bottle, and 1/3 cup sugar. Mix well, transfer to the swing top bottle, and leave this out on a kitchen counter, away from any direct heat (from a cooking source, for example), for several days, maybe up to a week.
Keep in mind that this 1/3 cup of sugar is mostly "food" for the yeasts still at work, so the ginger ale at the end will not be overly sweet. (You can taste and adjust that later, no worry).
Your blue ginger ale might be ready in a lot less than a week, so keep an eye on the surface of the liquid, on which patches of white bubbles should start to appear—at which point really, it’s ready, but you can wait another day or so to allow more fizz to develop.
If you’re in doubt about how much your bottle can take, or you’re wanting to use the blue ginger ale later than it’s become ready, then just transfer to a fridge to slow the fermentation process down. You’ll want to chill the bottle before opening anyway—ginger ale in whatever color is a drink best served cold!