Turmeric Ginger Beer

If you have about 45 minutes to spend in the kitchen, Turmeric Ginger Beer might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. One serving contains 90 calories, 0g of protein, and 0g of fat. For 29 cents per serving, you get a side dish that serves 8. 3 people were glad they tried this recipe. It will be a hit at your Father's Day event. A mixture of cardamom pods, water, lemon zest, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. If you like this recipe, take a look at these similar recipes: The Secret Ingredient (Turmeric): Moroccan Lamb Tagine with Turmeric, Onions, and Olives, Turmeric Tea Lattes and Simple Turmeric Tea, and Turmeric Face Mask + 2 Turmeric Teas.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

6 cardamom pods, crushed

1 teaspoon coriander seeds

2 ounces fresh ginger (about 4 T grated ginger)

1 ounce (2 T.) turmeric ginger syrup

a strip of lemon zest

6 ounces soda water

3/4 cup sugar

2 teaspoons turmeric

2 cups water

2 ounces Prepare as for ginger beer, but add gold rum

Equipment:

sauce pan

sieve

frying pan

Cooking instruction summary:

  1. Infuse Syrup:Grate ginger and turmeric. Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Remove pan from heat and let spices sit and infuse in the syrup while it is brought up to room temperature.
  2. Strain syrup:I find it easiest to strain the syrup twice first through a regular strainer, then through a fine-mesh teas strainer. Refrigerated, the syrup will keep for several weeks
  3. Mix:Measure 2 Tablespoons of syrup into an eight ounce glass. Lightly crush the lemon peel and mint leaves with the back of a spoon. Squeeze the juice from one quarter of a lemon into the glass. Top with ice and soda water.

 

Step by step:


1. Infuse Syrup:Grate ginger and turmeric.

2. Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

3. Remove pan from heat and let spices sit and infuse in the syrup while it is brought up to room temperature.Strain syrup:I find it easiest to strain the syrup twice first through a regular strainer, then through a fine-mesh teas strainer. Refrigerated, the syrup will keep for several weeks

4. Mix:Measure 2 Tablespoons of syrup into an eight ounce glass. Lightly crush the lemon peel and mint leaves with the back of a spoon. Squeeze the juice from one quarter of a lemon into the glass. Top with ice and soda water.


Nutrition Information:

Quickview
90 Calories
0.43g Protein
0.33g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
90k
5%

Fat
0.33g
1%

  Saturated Fat
0.05g
0%

Carbohydrates
22g
8%

  Sugar
19g
22%

Cholesterol
0.0mg
0%

Sodium
10mg
0%

Get Enough Of These
Protein
0.43g
1%

Manganese
0.49mg
25%

Fiber
0.87g
3%

Iron
0.55mg
3%

Magnesium
10mg
3%

Copper
0.05mg
2%

Potassium
77mg
2%

Vitamin C
1mg
2%

Vitamin B6
0.03mg
1%

Zinc
0.21mg
1%

Calcium
13mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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