Ginger Beer Recipe - Cooking Index
Ginger Beer Recipe - Cooking Index
| 6 oz | 170g | Fresh ginger root |
| 4 | Boiling water | |
| Juice and zest of 2 limes | ||
| 2 oz | 56g | Cream of tartar |
| 1 | Fresh yeast cake - (0.6 oz) | |
| 1/3 cup | 78ml | Warm water |
| 2 1/4 lbs | 1021g / 36oz | Granulated sugar |
| 1/2 cup | 118ml | Dark rum - (optional) |
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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