Ginger beer is a light refreshing drink made from Ginger. It’s Popular around Christmas time.
- 1 oz piece fresh ginger root, peeled and crushed
- Peel of a medium lime
- 1/3 cup fresh strained lime juice
- ½ cup sugar
- 3¾ cups boiling water
- 1 teaspoon active dry yeast
- ¼ cup lukewarm water (110°F to 115°F)
- Starting one week ahead, combine the ginger, lime peel, lime juice and sugar in a large bowl, and pour a boiling water over. Stir until the sugar dissolves completely, and let the mixture cool to room temperature.
- In a small bowl or cup, sprinkle the yeast over the lukewarm water. Let stand for 2 – 3 minutes, then stir to dissolve the yeast completely. Set this small bowl in a warm, draft-free place for about 5 minutes, or until the mixture begins to bubble and almost double in volume. (If no bubbles develop, discard the mixture and repeat the process with fresh yeast.
- Add the yeast to the ginger mixture and stir thoroughly.
- Cover the bowl tightly with foil or plastic wrap, and place it in a warm, draft-free place. Let the mixture ferment for a week, stirring every other day. After a week it will be mildly carbonated.
- Strain the ginger beer through a fine sieve and, using a funnel, pour the liquid into a 1-quart glass or ceramic bottle and cork it tightly.
- Let the beer ferment at room temperature for an additional 3 or 4 days, then refrigerate until thoroughly chilled.
- Serve the ginger beer in chilled tumblers, with or without ice cubes.
- Pound the ginger root.
- Combine with the boiling water, lemon juice, lemon zest, cream of tarter, 3 cups sugar, and sugar, stirring constantly.
- When lukewarm, add dissolved yeast, stir and pour into a jar. Cover tightly and leave for 2 days.
- Strain ginger liquid and bottle.
- Keep at room temperature for a further 3 to 4 days.
- Store in a dark place to ripen. Chill before serving.