Ginger Beer
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Wash ginger root but do not peel
2
Chop roughly and process in food processor until reduced to a textured paste
3
Put ginger in a large non reactive container and pour boiling water over it
4
Stir in the lime juice, zest and cream of tartar
5
Cover and stir occasionally as mixture cools
6
When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container
7
Cover and let stand for 6 hours
8
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
9
The ginger beer will keep for 3 to 4 days in a cool place
10
To keep longer, add rum
11
To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime