Old Fashioned Ginger Beer Recipe – Caribbean Christmas
Cotton Ground, Nevis
December 20, 2008
2 Tablespoons tepid water
1/2 Teaspoon sugar
1/4 Teaspoon dried yeast
1 cup sugar
Juice of 2 frshly squeezedlemons
Zest of 2 lemons
2 Tablespoons freshly grated ginger
1. Dissolve 1/2 teaspoon of sugar and dried yeast in the tepid water to activate yeast.
2. 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 undentable. 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!
3. Warning….do not let stand for more than 1.5 weeks…unless you want alocholic 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 overproof white rum to mine 🙂