I never had ginger beer until we lived in Swaziland. It was a great drink for hot days, but we did not make it often. The recipe our friend gave us was very good but required the mix to ferment a few days before drinking. We rarely planned far enough ahead, or we let it sit too long, so enjoying ginger beer was rare.
Then we discovered this recipe. We often make extra base to freeze. It defrosts quickly and is a nice beverage to enjoy on lazy summer days.
We prefer this with sugar, but it also tastes good with raw honey.
Another version that we enjoy is replace the water with very strong peppermint tea that has been cooled and strained.
- 1 1/4 pounds fresh ginger
- 2 cups Water divided
- 1 cup lime juice fresh squeezed from 4 to 5 limes is best
- 1- 1 1/2 cups sugar or raw honey
- club soda or sparkling water
- Roughly peel and chop ginger into 1-inch chunks. In a blender, liquefy the ginger and 1 cup of water for 3 minutes.
- Strain the juice into a large bowl or pitcher.
- Transfer the ginger pulp back to to the blender or food processor, add another ½ cup of water, and liquefy again.
- Strain again, adding the liquid to the first batch.
- Repeat one more time.
- Press on the solids with the back of a big spoon to squeeze out as much of the juice as you can.
- Discard the mashed solids and rinse out your blender.
- Pour the liquid into the blender.
- Pour in the lime juice and 1 cup sweetener. Blend for 30 seconds.
- To taste for sweetness, pour about 1 ounces ginger concentrate into a glass along with about 4 ounces of club soda.
- Add more sweetener if not sweet enough.
- Refrigerate up to 3 weeks. Shake before serving.
Replace lemons for the limes if desired.
A fun way to serve is to freeze the concentrate in ice cube trays. They will not freeze solid. Crush slightly before adding the sparkling water.
Adapted from Cookies and Kate.