Homemade Ginger Beer
Makes 3 litres
Best Home-made Lemonade
Nothing refreshes like this old-fashioned favourite. I have reduced the sugar from 400g to 300g in line with modern tastes.
1½ cups (300 g ) sugar
12 cups (3 litres) lukewarm water
1 x 10g active dried yeast
1 T (15 ml) ground ginger
4 T (50g) fresh ginger, grated
Stir the sugar in the lukewarm (not hot or you will kill the yeast!) water. Add the yeast, ground ginger and fresh ginger and mix well. Pour into bottles, leaving a bit of head space, and seal with corks or clingfilm - NB see Cook's Tip. Leave to ferment and mature at room temperature for two days. Refrigerate for at least 12 hours before use.
CHEF'S TIP:
Do not seal the bottles with screw on caps, use corks, or wrap bottle tops with cling film, because during fermentation the bottles may burst if closed tightly.
GRANNY'S TIP:
Add 2T (30ml) Lennox Jamaican Ginger (bought from the chemist).
(Ina Paarman)
