Time 25m Yield Serves 4-6 Number Of Ingredients 7 Steps:
Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely. Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks. Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.
Number Of Ingredients 6 Steps:
Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved. In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it’s looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be. After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.
Time P3DT15m Yield 16 Number Of Ingredients 6 Steps:
Remove 1/2 cup of the boiling water and set aside to cool to lukewarm. Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container. Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.
Yield Makes 16 cups Number Of Ingredients 4 Steps:
Place ginger in the bowl of a food processor, and process until finely chopped. Transfer to a large pot or bowl, and add the boiling water. Allow to standfor 1 hour. Drain through a fine sieve lined with a double thickness of damp cheesecloth. Discard solids. Add lime juice and sugar, and stir to dissolve.
Time 10m Yield 4 drinks Number Of Ingredients 4 Steps:
Divide the fennel fronds, if using, between two ice cube trays. Fill with filtered water and freeze until solid, 4 to 8 hours. Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processor using a rubber spatula and blend again. Place a fine metal sieve over a large bowl and strain the pureed watermelon through the sieve. (This should yield 2 to 3 cups of juice). Store in the refrigerator until ready to serve; it will keep in the refrigerator in an airtight container for up to 3 days. To serve, fill four highball glasses or rocks glasses with the ice cubes. Stir the watermelon juice and add ½ cup to each glass. Top off with ½ cup ginger beer.
Time 1h Yield Makes Litres Number Of Ingredients 0 Steps:
to make the plant put all the ingredients in a screw top jar. Cover tightly then put in a warm place for about 3 days or until the plant is bubbling gently. Feed the plant as given every day for 1 week. after 1 week, make the ginger beer. Put the boiling and sugar into a bowl and stir until the sugar is dissolved add the cold water and stir in the lemon juice Strain the ginger beer plant through a double thickness of muslin, squeezing out all the liquid. Do not throw out the residue. Stir the liquid into the bowl. pour the ginger beer into bottles seal and keep 3 days in a cool place before drinking the residue is now divided in half, give half to a friend in the screw top jar to stat again. add 1/2 pint cold water and feed, feed for 1 week as before
