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  Added: Jul 14, 2006  •  Visited (762)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Ginger Beer
What You Need:
  • 1 ounce fresh ginger root, in one piece (about 1 inches long and 1 inch in diameter), peeled and crushed with the flat side of a cleaver or large, heavy knife
  • The peel of 1 medium-sized lime
  • 1/3 cup strained fresh lime juice
  • cup sugar
  • 3 cups boiling water
  • 1 teaspoon active dry yeast
  • cup lukewarm water (110F to 115F)

  • How To Cook:
    1. Starting a week ahead, combine the ginger, lime peel, lime juice and sugar in a large ceramic bowl, and pour the boiling water over them. Stir until the sugar dissolves completely, then let the mixture cool to room temperature.

    2. In a small bowl or cup, sprinkle the yeast over the lukewarm water. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely.

    3. Set the bowl in a warm, draft-free place for about 5 minutes or until the mixture begins to bubble and almost doubles in volume.

    4. If no bubbles develop, discard the mixture and repeat the process with yeast from a fresh package. Add the yeast to the ginger mixture and stir thoroughly.

    5. Cover the bowl tightly with foil or plastic wrap, place it in a warm, draft-free place, and let the mixture ferment for a week. Stir the ginger beer every other day. After a week the mixture will be mildly carbonated.

    6. Strain the ginger beer through a fine sieve and, using a funnel, pour the liquid into a 1-quart glass or ceramic bottle and cork it tightly. Let the beer ferment at room temperature for 3 or 4 days longer, then refrigerate until it is thoroughly chilled.

    7. Serve the ginger beer in chilled tumblers, with or without ice cubes.

    To Make: about 1quart
    This recipe is also available in:
    Cuisine Americas Trinidad & Tobago
    Main Ingredient Vegetables Ginger
    Main Ingredient Fruits Lime
    Drinks / Cocktails Alcohol Beer



     




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