LEMON GINGER BEER RECIPES
LEMON-GINGER BREW RECIPE | BON APPÉTIT
No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.
Provided by Carla Lalli Music
Yield Makes about 3½ cups
Number Of Ingredients 3
Steps:
- Pulse ginger in a food processor to a coarse paste (or finely grate). Bring ginger and 6 cups water to a boil in a medium saucepan; reduce heat and simmer until reduced to 3 cups, 30–40 minutes.
- Strain into a large jar and mix in lemon juice and agave; add more lemon juice or agave, if desired. Let cool; cover and chill.
- Do Ahead: Brew can be made 2 weeks ahead. Keep chilled.
GINGER BEER LEMON DROP COCKTAIL RECIPE - TABLESPOON.COM
The flavors of lemon, honey and ginger come together in a sparkling ginger beer cocktail. Cheers!
Provided by Macheesmo
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 5
Steps:
- In a cocktail shaker, combine lemon juice, honey and vodka with ice. Shake together to chill and mix.
- Strain into a cocktail glass with fresh ice. Top with ginger beer and garnish with a lemon slice.
Nutrition Facts : Calories 220 , CarbohydrateContent 21 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 15 mg, SugarContent 19 g, TransFatContent 0 g
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NEW ZEALAND LEMON GINGER BEER RECIPE - FOOD.COM
This recipe came from the Christchurch Press a couple of years back and makes excellent ginger beer. You can add more sugar afterwards if you like it sweeter.
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Total Time 48 hours 20 minutes
Calories 814.8 per serving
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Total Time 48 hours 20 minutes
Calories 814.8 per serving
- Refrigerate until thoroughly chilled and open with great care!
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HOMEMADE GINGER BEER RECIPE - NYT COOKING
To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There’s no sterilization needed, and this method is forgiving — you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you’ve ever had straight out of contention. Take a pinch of packaged yeast and something acidic for the yeast to thrive in (like lemon or lime juice or cream of tartar) along with some sugar syrup and grated ginger, lob it all in a plastic bottle of distilled or spring water, shake it up and stash it somewhere dark and warm for two days. After two days you stop the fermentation by chilling it in the fridge. That’s it. The result is a cloudy, dry mixer with pinprick carbonation and a straight-up goose of fresh ginger. That is thrilling come dark ’n’ stormy hour, not just for its authenticity and superior flavor but also because you can now brag about your homemade ginger beer.
From cooking.nytimes.com
Reviews 5
Calories 134 per serving
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Reviews 5
Calories 134 per serving
- After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.
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NEW ZEALAND LEMON GINGER BEER RECIPE - FOOD.COM
This recipe came from the Christchurch Press a couple of years back and makes excellent ginger beer. You can add more sugar afterwards if you like it sweeter.
From food.com
Total Time 48 hours 20 minutes
Calories 814.8 per serving
From food.com
Total Time 48 hours 20 minutes
Calories 814.8 per serving
- Refrigerate until thoroughly chilled and open with great care!
See details
SALTED LEMON-GINGER SPRITZER RECIPE - NYT COOKING
A little sweet, lightly sour and a touch briny: This spritz is inspired by the salty lemonade found in Vietnam as a way to beat the heat. Without ice and ginger beer, this mix keeps well in the fridge, so consider making a large batch to help get you through the summer. If adding ginger kombucha, bear in mind that, though most brands are not legally considered alcoholic by the Alcohol and Tobacco Tax and Trade Bureau, they do contain trace amounts (up to 0.5 percent). If you're strictly abstaining, opt for something like non-alcoholic ginger beer or ginger ale.
From cooking.nytimes.com
Reviews 4
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Reviews 4
- Place the lemon and salt in a large wine glass and using the back of a spoon, lightly muddle to break up and release some of the oils and juices. Add lemon juice and ginger (if using) and top with lots of ice and ginger beer. Garnish with lemon wedge or fresh ginger.
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