Old Fashioned Ginger Beer Recipe
Ozzie’s Bar – Cotton Ground, Nevis – December 20, 2008
Ingredients:
- 2 Tablespoons tepid water
- 1/2 Teaspoon sugar
- 1/4 Teaspoon dried yeast
- 1 cup sugar
- Juice of 2 freshly squeezed lemons
- Zest of 2 lemons
- 2 Tablespoons freshly grated ginger (#ad)
Brewing Method:
- Dissolve 1/2 teaspoon of sugar and dried yeast in the tepid water to activate yeast.
- Add the zest of 2 lemons into a heatproof container with the 1 cup of sugar and the grated ginger. Pour over 1 cup of boiling water and leave to steep for 10 minutes. Strain into 1.5 L plastic bottle in which the ginger beer will be made. Top up bottle with cool water to near top so that final temp is approx. body temp.
- Add yeast to bottle as soon as it shows signs of working, ie. it foams. Cap bottle tightly. Mix thoroughly and put in a warm place. Leave until bottle becomes un-dentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as I guess there is a risk of explosion with this!
- Warning….do not let stand for more than 1.5 weeks…unless you want alcoholic ginger beer. Be careful when opening a s contents will be under pressure, and could blow up!
Serve on the rocks with a lime wedge. I always add a wee bit of over-proof white rum to mine :)