WHAT IS GINGER BEER RECIPES
GINGER BEER RECIPE | ALLRECIPES
A refreshing instant summer drink! You can enjoy the drink as soon as you make it.
Provided by Celestial
Categories Drink Recipes
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 liter
Number Of Ingredients 6
Steps:
- Finely shred ginger into a bowl. Zest lemons and add zest to ginger. Mix sugar and juice from the lemons into ginger-lemon zest mixture.
- Combine ice and mint leaves in a large jug or pitcher. Strain ginger mixture through a sieve directly into the jug; stir in sparkling water.
Nutrition Facts : Calories 84.6 calories, CarbohydrateContent 26.6 g, FatContent 0.6 g, FiberContent 5.9 g, ProteinContent 2.1 g, SaturatedFatContent 0.1 g, SodiumContent 25.8 mg, SugarContent 9 g
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.
Provided by Toby Cecchini
Number Of Ingredients 6
Steps:
- Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
- In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it’s looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
- 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.
Nutrition Facts : @context http//schema.org, Calories 134, UnsaturatedFatContent 0 grams, CarbohydrateContent 36 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 33 milligrams, SugarContent 32 grams
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GINGER BEER RECIPE | ALLRECIPES
A refreshing instant summer drink! You can enjoy the drink as soon as you make it.
From allrecipes.com
Reviews 4
Total Time 10 minutes
Category Drink Recipes
Calories 84.6 calories per serving
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Reviews 4
Total Time 10 minutes
Category Drink Recipes
Calories 84.6 calories per serving
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