Tuesday, December 13, 2011

Ginger Beer

Ginger Beer
By The Canadian Living Test Kitchen

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.
This recipe makes 4 serving(s)
Nutritional information available online.

1-1/2 cups (375 mL) granulated sugar
1/2 cup (125 mL) grated gingerroot
2 tbsp (30 mL) lime juice
4 cups (1 L) boiling water
1/2 tsp (2 mL) active dry yeast
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:
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

Dec 13,2011 Tried half cup grated and half sliced ginger ... Doubled everything including yeast
But instead of 3 cups sugar I used 2.5 cups

I'm using 4 Grolsch bottles with the resealable tops ... So far I've tasted the pre-yeast mix and it's yummy ... Now I have to wait to see what 24 hours at room temperature does to it.

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