Recipe for Homemade Ginger Beer – serve as a float with vanilla ice cream
750 ml (3 C) sugar
2 liter (4 C) boiling water
2 liter (4 C) cold water
10 g (1 packet) instant yeast
15 ml (1 T) Jamaican ginger
10 ml (2 t) ginger root, grated
5 ml (1 t) lemon rind
to serve: quality vanilla ice cream and sprinkles
Place the sugar in a large pot and add the boiling water.
Stir until the sugar is dissolved.
Add the cold water and leave to stand until the water reaches room temperature.
Add the yeast, Jamaican ginger, lemon rind and ginger root, whisk well to combine.
Allow the ginger beer to stand in a cool place for 6 – 8 ours to allow the yeast to ferment.
Whisk well again and refrigerate overnight.
Discard any foam that may have risen to the top.
Serve ice cold.
Alternatively, top a glassful of ginger beer with vanilla ice-cream and sprinkles.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor