New Zealand Lemon Ginger Beer
This recipe came from the Christchurch Press a couple of years back and makes excellent ginger beer. You can add more sugar afterwards if you like it sweeter.
- 2 tablespoons warm water
- 1/2 teaspoon sugar
- 1/4 teaspoon dried yeast granules
- 1 cup sugar
- 2 lemons, juice of
- 2 lemons, rind of
- 1-3 teaspoon dried ginger
Put first measure of sugar in warm water to dissolve, add yeast and stir.
Place in warm place to start working.
Finely grate or slice rind from 2 lemons and place in a heatproof container with the 1 cup of sugar and the dried ginger.
Pour over 1 cup of boiling water and leave to steep for 10 minutes.
Strain into 1.5 L plastic bottle in which the ginger beer will be made.
Top up bottle with cool water to near top so that final temp is approximately body temperature.
Add yeast to bottle as soon as it shows signs of working, ie. it foams.
Cap bottle tightly.
Mix thoroughly and put in a warm place.
Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as there is a risk of explosion with this!
Refrigerate until thoroughly chilled and open with great care!