Ginger Beer is an excellent digestive tonic and refreshing beverage that I never considered making at home until it became popular in the local Seattle food scene. Unfortunately, a local ginger beer spot in my area sells the stuff for $17 for 32 ounces (that’s about $66 per gallon), so naturally, I wanted to make my own at home.
Now I’m thankful it’s so expensive to buy, because it forced me to create up my own non-fermented ginger beer recipe, which I’m sharing with you here today.
- 1/2 cup lemon juice, from about 3 lemons, seeds removed
- 1/3 cup organic cane sugar
- 5 teaspoons ginger juice (juiced from about .2 pounds of fresh ginger root, I use this juicer)
- 24 oz carbonated water
- Collect 1/2 cup lemon juice from about 3 lemons using a lemon reamer or a fork. Strain briefly to remove the seeds.
- Juice enough peeled ginger using a juicer to amount to at least 5 teaspoons of fresh ginger juice (from about 1/5 pound of peeled ginger root).
- In a glass airtight container, combine the sugar, lemon juice, ginger juice and stir until the sugar is dissolved. Let sit for 5 minutes if necessary.
- Once the sugar has dissolved completely, pour in 24 ounces of carbonated water.
- Seal the container, shake briefly and place in the fridge to chill.
What is your favorite way to use ginger beer? Please share in the comments!