Proper ginger beer
- May 2011
- Makes 5 litres
- 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.
Why not whisk up a jug of homemade lemonade, too?
- 26.5g (25g sugar)
- 75g finely chopped fresh ginger
- 2 unwaxed lemons, sliced
- 500g golden caster sugar
- 1 tsp cream of tartar
- 7g sachet easy-blend yeast
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.
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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