Proper ginger beer

Proper ginger beer
  • Serves icon Makes 5 litres
  • Time icon Takes 10 min to make, plus 2½ days infusing and fermenting. This drink is slightly alcoholic.

There’s nothing like a tall glass of ginger beer on a hot day. And, homemade ginger beer is even better.

Nutrition: per serving

Calories
100kcals
Fat
-
Protein
-
Carbohydrates
26.5g (25g sugar)
Fibre
-
Salt
-
Calories
100kcals
Fat
-
Protein
-
Carbohydrates
26.5g (25g sugar)
Fibre
-
Salt
-

Per 250ml

Ingredients

  • 75g finely chopped fresh ginger
  • 2 unwaxed lemons, sliced
  • 500g golden caster sugar
  • 1 tsp cream of tartar
  • 7g sachet easy-blend yeast

Method

Put the ginger, lemons, sugar, cream of tartar and 1.5 litres water in a stockpot or large pan and heat gently, stirring until the sugar has dissolved. Bring to the boil, turn off the heat, then add 3 litres cold water and stir in the yeast. Cover, then leave overnight in a cool place.

Strain into a jug, then pour into large clean plastic bottles. Leave a 5cm gap at the top to accommodate any gas build-up. Screw the lids on tightly and store in a cool place, unscrewing the tops to release the built-up gas every few hours.

The ginger beer will be ready to drink in about 48 hours. Keep chilled and drink within 3 days. Discard any that smells musty or yeasty.

delicious. tips

  1. High pressure can be dangerous, so use plastic bottles and release the gas build-up every few hours.

    This drink is slightly alcoholic.

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