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.
Yield 4 quarts Number Of Ingredients 8 Steps:
Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum. To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.
Time P3D Number Of Ingredients 7 Steps:
Peel a chunk of the ginger with the tip of a teaspoon-the papery skin scrapes right off-and grate it, using the fine side of your grater. Place the ginger, sugar, and water in a saucepan over medium heat and stir until the sugar is dissolved. Turn off the heat and allow the mixture to steep for an hour. Strain the mixture (discard the ginger solids) and allow to cool. You’ve now made ginger syrup (or gingerette, as the Brits call it). Stop right here if you’re looking for a short-cut to ginger ale and you don’t want to mess around with the fermentation process. Pour three or four tablespoons (more or less depending upon how gingery you like it) of your syrup over ice and add 8 ounces of seltzer water or club soda. Bottle the rest of the syrup and store it in the refrigerator. For the full ginger beer experience, place a funnel in the top of the bottle. Sprinkle the yeast in, followed by the syrup, lemon juice, and water. Put the lid on the bottle and shake the concoction until the yeast is dissolved. Stow it on a shady shelf or in your pantry out of direct sunlight for 2-3 days, or until fizz is achieved. At this point it is ready to drink, and must be stored in the refrigerator to prevent further fermentation. Don’t forget about the bottle, or the pressure will build up so much that it may explode!As with any yeast-powered beverage, the fermentation process continues unless you prevent it from happening. Refrigerating will slow the process down but not stop it completely, that’s why it’s best to treat ginger beer as a perishable beverage. Consume within 1-2 weeks. Serve over ice and savor the spicy taste of your very own homemade ginger beer!
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 P3DT1h Yield 2 Litres, 6-8 serving(s) Number Of Ingredients 5 Steps:
Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit. Boil about 2 litres of water. Peel the ginger root and cut into smaller pieces. When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later. Boil for 30 minutes. Then remove ginger root and cloves. Dissolve 3/4 - 1 cup of sugar in the brew. Let the brew cool until it is tepid (ie won’t kill the yeast). Then add they yeast mixture to it. Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount – you’ll find you get more pressure if you leave the air inches. Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate. Leave in the fridge for at least 2 days. If you leave it in longer, you’ll get more pressure – I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator. When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It’s best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the “pop”. Instead, don’t cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun. If you’ve got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!
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.
Yield Makes about 2 quarts Number Of Ingredients 7 Steps:
Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding. Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt. Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar. Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours. Chill ginger beer until very cold.
