Ginger Beer Yeast Free Food

GINGER BEER

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.

GINGER ALE

Steps:

• Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
• Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
• Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

GINGER BEER

Steps:

• Wash and then grind or grate the ginger, peel and all and place in a large bowl or pitcher.
• Juice the limes and add the lime juice, the lime peels, the sugar and the cream of tartar to the ginger.
• Pour the boiling water over the ginger mixture and allow to sit for at least two hours, stirring occasionally, until the mixture has cooled to room temperature.
• Making sure the water is at room temperature (if it is too hot, it will kill the yeast), strain the mixture into a large pitcher or jar with a cover.
• Sprinkle the yeast over the top of the strained liquid and let it sit uncovered for about five minutes so the yeast softens.
• Now stir the mixture, cover it and leave it to sit at room temperature for 24 hours.
• Strain again, chill and serve cold.
• Note: This is not an overly sweet drink and not one in which you can substitute splenda for the sugar as the yeast feeds on the sugar.