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Proper ginger beer

Name: Proper ginger beer
Prep time: 10 min
Total time: 10 min
Yield: Makes 5 litres
Cuisine: British recipes
Ingredients: 75g finely chopped fresh ginger; 2 unwaxed lemons, sliced; 500g golden caster sugar; 1 tsp cream of tartar; 7g sachet easy-blend yeast

Easy
May 2011

Easy
May 2011

Test kitchen approved

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?

Nutrition: per serving

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

Nutrition: per serving

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

Per 250ml

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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.