Homemade Ginger Beer Food

HOMEMADE GINGER BEER

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.

HOMEMADE GINGER BEER

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.

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 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.

HOMEMADE GINGER BEER

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

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.

GINGER BEER (MAKES 10 PINTS)

Steps:

• to make the plant put all the ingredients in a screw top jar. Cover tightly then put in a warm place for about 3 days or until the plant is bubbling gently.
• Feed the plant as given every day for 1 week.
• after 1 week, make the ginger beer. Put the boiling and sugar into a bowl and stir until the sugar is dissolved add the cold water and stir in the lemon juice
• Strain the ginger beer plant through a double thickness of muslin, squeezing out all the liquid. Do not throw out the residue. Stir the liquid into the bowl. pour the ginger beer into bottles seal and keep 3 days in a cool place before drinking
• the residue is now divided in half, give half to a friend in the screw top jar to stat again. add 1/2 pint cold water and feed, feed for 1 week as before

HOMEBREW GINGER BEER

Steps:

• Take about a half-cup of warm water, and mix with sugar. Then sprinkle yeast on top. Let sit.
• Boil about 2 litres of water.
• Peel the ginger root and cut into smaller pieces.
• When water has been brought to a boil, add the ginger root, cloves, and anise. I like to put the cloves in a small tea ball so i can remove them easily later.
• Boil for 30 minutes. Then remove ginger root and cloves.
• Dissolve 3/4 - 1 cup of sugar in the brew.
• Let the brew cool until it is tepid (ie won't kill the yeast). Then add they yeast mixture to it.
• Now pour the mixture into a 2 litre plastic bottle. Top up with water. Make sure you leave between 5-8cm of air in the top. Play with this amount -- you'll find you get more pressure if you leave the air inches.
• Now leave in a warmish place for about 1 day. Watch it carefully the first time - wait until the pressure has built up, then refrigerate.
• Leave in the fridge for at least 2 days. If you leave it in longer, you'll get more pressure -- I usually leave it at least 2 weeks, but it can stay in there for 2 months. Still, it will continue to gain pressure in the refrigerator.
• When you open the bottle, be very CAREFUL! The pressure should be very high by this time. It's best to do it over the sink or outside, and do NOT aim at anyone! If you cover the cap while you open it, it will muffle the "pop". Instead, don't cover the top of the cap, but only touch the sides of the cap while you open it. In this way, it will fire like a gun.
• If you've got good pressure, it will bubble out like champagne, so have glasses on hand ot pour right away!

HOMEMADE GINGER BEER

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.