Ginger Beer
This nonalcoholic drink is a favourite of the Caribbean, where each cook seems to have his or her own recipe. This one, inspired by a recipe from A Taste of the Tropics (Ten Speed, 1991) by Jay Solomon, is sweet with a spicy, slightly effervescent bite. It's deliciously refreshing served over ice.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 311 |
| pro | 1 g |
| total fat | trace |
| sat. fat | trace |
| carb | 80 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 10 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit C | 3% |
| folate | 7% |
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1-1/2 cups (375 mL) granulated sugar
1/2 cup (125 mL) grated gingerroot
2 tbsp (25 mL) lime juice
4 cups (1 L) boiling water
1/2 tsp (2 mL) active dry yeast
Preparation:
In large heatproof bowl, mix together sugar, ginger and lime juice; pour in boiling water, stirring until sugar dissolves. Let cool to lukewarm (about 100°F/38 °C), about 20 minutes.
Meanwhile, in small bowl, mix yeast with 1/2 cup (125 mL) warm water; let stand until frothy, about 10 minutes. Stir into ginger mixture.
Cover and let stand at room temperature for 24 hours. Strain through cheesecloth-lined strainer into airtight jar. Seal and refrigerate for up to 2 days.
Additional Information
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Tip: To finely chop a large quantity of gingerroot, peel and cut into 1/2-inch (1 cm) pieces then pulse in food processor.
Source
Canadian Living Magazine: November 2006
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