Lively Ginger Beer
50gm root ginger
2 litre water
150gm sugar
juice of half a lemon
1 heaped tsp cream of tartar
½ tsp dried yeast
3 tsp egg white
- Bruise the ginger
- Add ginger to the water and boil for 15 to 20 minutes
- Strain through a sieve
- Add sugar and lemon juice
- Sir to dissolve
- Cool to body tempurature
- Add cream of tartar, yeast and egg white
- Stir and allow to stand for 12 hours.
- Bottle and seal firmly.
- Store in a dark place for at least a week before serving
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Mild Ginger Beer
30 gm root ginger
1.5 litre boiling water
120 gm sugar
half a lemon sliced
3 cloves
½ level teaspoon dried yeast
- bruise the ginger
- pour the boiling water onto the ginger, sugar, sliced lemon, and cloves
- cool to body temperature
- add yeast
- stir and stand for 12 hours
- strain through a sieve
- bottle and seal firmly
- store in a dark place for at least a week before serving
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Cold Water Ginger Beer
2 litres water
150gm sugar
1 heaped tsp citric acid
1 heaped tsp cream or tartar
2 heaped tsp ground ginger
1 tsp lemon essence
1 tsp dried yeast
- Activate the yeast (cover with a little warm water for a few minutes in a warm place)
- Add dry ingredients to a bowl and stir well
- Add the water and mix until sugar is dissolved
- Add yeast and allow to stand for 2 hours
- Bottle and seal firmly
- Store in a dark place for at least a week before serving
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Easy Peasy Ginger Beer
150gm fresh ginger
4 tblsp brown sugar
2 to 3 lemons
1 lt soda water or sparkling mineral water
- Coarsely grate the ginger with skin on
- Put all ginger in bowl and sprinkle with sugar
- Peel rind off lemons and add to bowl and stir
- Squeeze jouce and add to bowl
- Pour in liquid and allow to sit for 15 minutes
- Sweeten to taste
- Sieve into jug and add ice and sprigs of mint
- Serves 4 to 6
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