HOMEMADE GINGER BEER
To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There's no sterilization needed, and this method is forgiving - you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you've ever had straight out of contention. Take a pinch of packaged yeast and something acidic for the yeast to thrive in (like lemon or lime juice or cream of tartar) along with some sugar syrup and grated ginger, lob it all in a plastic bottle of distilled or spring water, shake it up and stash it somewhere dark and warm for two days. After two days you stop the fermentation by chilling it in the fridge. That's it. The result is a cloudy, dry mixer with pinprick carbonation and a straight-up goose of fresh ginger. That is thrilling come dark 'n' stormy hour, not just for its authenticity and superior flavor but also because you can now brag about your homemade ginger beer.
Provided by Toby Cecchini
Categories non-alcoholic drinks
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.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 32 grams
HOMEMADE GINGER BEER
Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water
Provided by Esther Clark
Categories Drink
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.
Nutrition Facts : Calories 119 calories, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein, Sodium 0.09 milligram of sodium
HOMEMADE GINGER BEER
Provided by Andrea Albin
Categories Ginger Cocktail Party Backyard BBQ Poker/Game Night Chill Lemon Juice Gourmet Drink
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.
HOMEMADE GINGER BEER
This ginger beer is very spicy. Adjust the amount of lime juice and sugar to your taste.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
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.
HOMEMADE GINGER BEER
Make and share this Homemade Ginger Beer recipe from Food.com.
Provided by Kanzeda
Categories Beverages
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Place ginger in a food processor, and process until finely chopped.
- Transfer to a large pot, and add boiling water.
- Allow to stand for 1 hour.
- Drain with a fine sieve lined with a double thickness of damp cheesecloth.
- Discard solids.
- Add lime juice and sugar, and stir to dissolve.
Nutrition Facts : Calories 275.2, Fat 3.4, SaturatedFat 1.1, Sodium 23.3, Carbohydrate 60.9, Fiber 7.2, Sugar 21.1, Protein 5.3
HOMEMADE GINGER BEER
Provided by Audrey Saunders
Categories Beer Non-Alcoholic Ginger Cocktail Party Picnic Backyard BBQ Summer Party Drink
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Finely grate ginger. In a pot, bring water to a boil, and shut off heat. Add grated ginger and lime juice. Cover and let stand for one hour.
- Add the light brown sugar and stir well to dissolve. Strain the liquid through a fine strainer. Let cool. Important: When you are straining the ginger through the strainer, take a spoon or ladle and firmly press down on the ginger to extract its flavor. The strongest part of the ginger essence is still hiding in there, and needs to be pressed out.
- Pour the cool liquid through a funnel into a covered bottle or storage container. Shake well before using.
- Ginger beer can be stored for up to 2 weeks in the refrigerator. Try to use when fresh, as the strength of the ginger fades each day, and the ginger beer eventually starts to ferment.
- Shake well before using.
HOMEMADE GINGER BEER
This ginger beer is very spicy. Adjust the amount of lime juice and sugar to your taste.
Yield makes 16 cups
Number Of Ingredients 4
Steps:
- Place the 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 stand for 1 hour. Drain through a fine sieve lined with a double thickness of damp cheesecloth. Discard the solids. Add the lime juice and sugar, and stir to dissolve.
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