Ginger Beer Recipe
Caribbean · Beverage · 20 min total
A spicy, homemade ginger beer that's naturally fermented and full of zing. Perfect as a refreshing drink or cocktail mixer.
20
min prep
min prep
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 pound fresh ginger, peeled and grated
- 2 cups granulated sugar
- 2 lemons, juiced
- 1/4 teaspoon active dry yeast
- 8 cups water, divided
- 1/4 teaspoon cream of tartar (optional, for carbonation)
Instructions
- In a large bowl, combine grated ginger, sugar, lemon juice, and 2 cups of hot water. Stir until sugar dissolves.
- Add 6 cups of cold water and cream of tartar (if using). Stir well.
- Sprinkle yeast over the mixture and let sit for 10 minutes without stirring.
- Stir the mixture well, then cover with a clean cloth and let ferment at room temperature for 24-48 hours, until bubbly and slightly alcoholic.
- Strain through a fine-mesh sieve or cheesecloth into bottles, leaving sediment behind.
- Refrigerate for at least 4 hours before serving. Serve cold over ice.
Tips
- For a stronger ginger flavor, use more ginger or let it ferment longer.
- Store in the refrigerator for up to 2 weeks. Pressure may build; open bottles carefully.
- To make a non-alcoholic version, omit yeast and refrigerate immediately after mixing.
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