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Ginger Beer

Serves: 1 people

Recipe Ingredients

6 oz 170gFresh ginger root
4   Boiling water
  Juice and zest of 2 limes
2 oz 56gCream of tartar
1   Fresh yeast cake - (0.6 oz)
1/3 cup 78mlWarm water
2 1/4 lbs 1021g / 36ozGranulated sugar
1/2 cup 118mlDark rum - (optional)

Recipe Instructions

Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non-reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools.

When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. 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. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum.

To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.

This recipe yields 4 quarts.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6310 broadcast 07-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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