Homemade Ginger Beer Recipe
Aside from smoothies and fresh juices, I’m not much of a drink maker. I do enjoy a good drink but I usually like it made for me. Ginger beer sounded so much fun to make and I had to give it a try and share it with you. With just the right amount of tang and spice, it is lively and delicious. I’ll even say it’s more refreshing than lemonade.
HOMEMADE GINGER BEER RECIPE
Yield: 2 quarts
Prep Time: Prep 2 days in advance
Plan ahead; the process takes at least two days but is totally worth the wait!
1/3 cup finely grated fresh ginger (6- to 8- inch ginger root)
1 cup sugar
7 ½ cups filtered water
1/8 teaspoon active dry yeast
Freshly squeezed juice of 1 lemon
Place the grated ginger, sugar, and ½ cup of the water in a medium saucepan and set over medium-high heat. Stir until the sugar is dissolved, about 5 minutes. Remove from the heat, cover and let steep for 1 hour.
Pour the syrup through a fine mesh strainer set over a cup, pressing down with a spoon to get all the flavor out. Place the syrup in the refrigerator until at least room temperature. Discard the grated ginger.
Using a funnel, pour the syrup into a 2-liter glass bottle with a tight-fitting cap. Add the yeast, lemon juice and remaining 7 cups of water. Close the cap tightly on the bottle and shake to combine. Leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. Once desired carbonation is achieved, it is important to refrigerate the ginger beer.
The beer will keep in the refrigerator for two weeks. Open the bottle once a day to release excess carbonation.
Enjoy your ginger beer with a slice of lime and lots of ice.
Adapted from a recipe by Alton Brown.