GINGER BEER
Ginger beer is nature's champagne. this is the recipe my mother and grandmother used to make. It is a delicious refreshing drink on hot summer days. Caution: Bottles must be stored in a cool place and not shaken. Chill thoroughly before opening but be prepared for it to fizz over. While storing it is a good idea to cover with large piece of plastic in case a cap blows or a bottle
Provided by Carol Skilton
Categories Beverages
Time P13DT5m
Yield 6 large beer bottles per bug
Number Of Ingredients 7
Steps:
- -------TO GET BUG WORKING-------.
- Mix the yeast, ground ginger, 2 tspns of sugar and lukewarm water together in a large glass jar.
- Cover with a cloth (the sort of material that you would use to strain jelly through as the bug needs to breathe).
- Let stand for 24 hours.
- After this feed the bug every day for 10 days with 1 tspn of ground ginger and 1 tspn of sugar.
- ---------TO MAKE THE BEER----------.
- Put 1 litre of the water and the sugar in a saucpan.
- Heat gently while stirring until the sugar dissolves.
- Take off the heat and add the rest of the water and the lemon juice.
- Without disturbing the sediment, strain the ginger beer bug liquid through 2 layers of scalded muslin.
- Add this liquid to the sugared water.
- Pour the mixture into clean bottles, cap tightly and leave to stand for 2 days, or until it starts to fizz.
- After this, it must be kept in a cool place or the fridge to prevent the tops blowing.
- I use a sterilizing powder obtained from home brew shops to sterilize my bottles.
- After making the beer divide the sediment in the jar into two.
- You now have 2 bugs to feed and can double the beer recipe.
- As you double the bugs each time you increase the number of bottles you can produce.
- After all available surfaces are covered with bug jars and you are swamped with beer you can give the extra bugs away to get others on the treadmill.
Nutrition Facts : Calories 336.7, Fat 0.1, Sodium 22.2, Carbohydrate 86.7, Fiber 0.4, Sugar 85, Protein 0.5
GINGER BEER
From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. It's cold but it tingles! Plan to let it sit at room temperature for at least a day before chilling. Chilling time is not included in the prep time.
Provided by Chef Kate
Categories Beverages
Time P1DT2h15m
Yield 1/2 gallon, 8 serving(s)
Number Of Ingredients 6
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.
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 BEER
The commercial brand in South Africa is Stoney, but this is the easiest thing to make for literally pennies. Compared with the purchased product. I would drink my home brewed beer any day!
Provided by Bokenpop aka Mad
Categories Beverages
Time P1DT12h5m
Yield 2 gallons
Number Of Ingredients 6
Steps:
- Bring the water to a boil and add ginger, sugar and cream of tartar, if using.
- Allow to cool to body temperature then add the yeast and raisins.
- Place in a container with lid and leave undisturbed for 36 hours.
- Strain through sieve or cheesecloth and bottle.
MARCUS' GINGER BEER
Marcus Samuelsson's ginger beer recipe - it's really good. I love the orange juice with the cloves and cardamom! Cooking time is chilling time.
Provided by Cadillacgirl
Categories Beverages
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a large saucepan and bring to a boil. Pour into a bowl and let cool.
- Cover and refrigerate for at least 2 hours or up to 1 day. Strain before serving!
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
JAMAICAN GINGER BEER
Make and share this Jamaican Ginger Beer recipe from Food.com.
Provided by byZula
Categories Punch Beverage
Time P1DT5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Puree ginger and water in blender.
- Let it sit for a day.
- Add sugar & mix (add more or less sugar based on your taste).
- Best served with crushed ice.
Nutrition Facts : Calories 129.9, Fat 0.6, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 31.4, Fiber 1.5, Sugar 19, Protein 1.4
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