Ginger Beer

Ingredients

Instructions

1. 1

   Sterilise a 1-litre bottle or jar and a funnel with very hot water, then let them drain. This keeps the drink clean and helps the mild fermentation proceed reliably.

2. 2

   In a jug, combine the fresh ginger, lime zest, lime juice, caster sugar, and 200 ml of the cold water. Stir vigorously for 1-2 minutes until most of the sugar dissolves and the ginger is evenly dispersed.

3. 3

   Sprinkle in the instant dry yeast and stir briefly just to distribute it; do not overmix once added. Add the remaining 700 ml cold water and stir again.

4. 4

   Pour the mixture through the funnel into the bottle or jar. Seal loosely if using a jar, or cap the bottle lightly at first. Leave at room temperature for about 24 hours, until slightly fizzy; the bottle should feel a little firm but not hard. Then refrigerate for at least 8 hours to chill and slow the fermentation.

5. 5

   Open carefully over a sink, as pressure can build. Serve the ginger beer over ice with lime slices. For a smoother drink, strain before serving; for a more traditional rustic style, leave the ginger sediment in the glass.

Nutrition per serving

Notes

• •Although active preparation is only about 10 minutes, this drink needs resting time to ferment and chill properly.
• •Use a plastic bottle rather than glass if you are new to fermented drinks; it is easier to monitor pressure safely by squeezing the bottle.
• •For a sweeter ginger beer, refrigerate as soon as it becomes lightly fizzy. For a drier, sharper flavour, let it stand a few hours longer, but check pressure frequently.
• •Serve very cold. It pairs well with spicy snacks, short eats, and grilled food.

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