Ginger Beer

Ginger Beer requires approximately 48 hours from start to finish. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 4 and costs 70 cents per serving. This side dish has 198 calories, 1g of protein, and 0g of fat per serving. A mixture of brown sugar, water, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. 1157 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Father's Day. It is brought to you by Serious Eats. With a spoonacular score of 32%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Ginger Beer, Ginger Beer, and Turmeric Ginger Beer.

Servings: 4

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Ingredients:

3/4 cup packed brown sugar (you can adjust to taste)

1 1/2 cups peeled and minced fresh ginger

2/3 cup freshly squeezed lime juice

2 quarts cold water, divided

1/4 teaspoon dried champagne yeast

Equipment:

sauce pan

sieve

funnel

Cooking instruction summary:

Procedures 1 Mix sugar, ginger, and 4 cups water in saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep. 2 Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65°F. 3 Add 1/4 teaspoon champagne yeast. (Reserve remaining yeast for next batch.) Cap bottle and let stand at room temperature for about 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly. 4 When ginger beer has achieved desired carbonation level, refrigerate. Serve and enjoy!

 

Step by step:


1. Mix sugar, ginger, and 4 cups water in saucepan. Bring to boil, stirring to dissolve sugar.

2. Remove from heat, cover, and let stand 1 hour to steep.

3. Strain syrup through strainer and funnel into 2-liter soda bottle.

4. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65°F.

5. Add 1/4 teaspoon champagne yeast. (Reserve remaining yeast for next batch.) Cap bottle and let stand at room temperature for about 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly.

6. When ginger beer has achieved desired carbonation level, refrigerate.

7. Serve and enjoy!


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