This recipe is contributed by Dorian O’Connell, author of the blog, 101 Sweet Pastry!
This is a simple, tasty recipe for how to make ginger beer. The drink is strong in ginger taste, perfect on its own or in a nice “Dark ‘n’ Stormy” cocktail! You can also add seltzer water for the folks who like a milder Ginger flavor. Below is a cartoon of the recipe – thanks to my fantastic mama for drawing it! – for this natural, classic, non-alcoholic ginger beer made with fresh pressed ginger juice.
Yield: 6 bottles
Prep time: 30 minutes + 60 hours of infusing and fermentation time
- 3/4 cups brown sugar
- 2 qts of water
- 1.5 cups of ginger, grated
- 2/3 cups lime juice, freshly squeezed
- 1/4 tsp cream of tartar
- 1/4 tsp of baker’s yeast (or champagne yeast)
Let’s go make some ginger beer!
- Day 1: Bring the brown sugar, water, grated ginger, cream of tartar to a boil. Remove from heat once it is at a boil and let cool overnight.
- Day 2: Pour cooled mixture through a strainer to separate out the ginger pulp. Add the yeast. Place saran wrap across the top, fastened with a rubber band. Let sit for 24- 48 hours at room temperature.When the bubble of saran wrap puffs up, open jar and release some of the built up gases. Replace the saran wrap. Do not use the jar lid! The gas needs to escape and if it can’t – it could explode!
- Day 3-4: Refridgerate for 48 hours. (The 48 hours allows carbonation to build up). After the wait is over, bottle (if desired)! If you don’t have the fancy bottler I do, just put the ginger beer in glass bottles and tighten the lid on. My mother uses repurposed glass mineral water bottles. Some of the carbonation will leak out, but it will be okay. Make sure you chill the bottles at least five hours before opening them or else they may explode!