New Zealand Lemon Ginger Beer Recipes

NEW ZEALAND LEMON GINGER BEER

Steps:

• 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!

REFRESHING NON-ALCOHOLIC GINGER BEER

Steps:

• Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.
• "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.
• Strain the bug through muslin cloth, pouring the liquid into a separate large container.
• Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.
• Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

SALTED LEMON-GINGER SPRITZER

Steps:

• Place the lemon and salt in a large wine glass and using the back of a spoon, lightly muddle to break up and release some of the oils and juices. Add lemon juice and ginger (if using) and top with lots of ice and ginger beer. Garnish with lemon wedge or fresh ginger.

HOMEMADE GINGER BEER

Steps:

• Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher. Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
• In a large measuring cup, mix all ingredients and stir well. Funnel back into the plastic bottle and cap tightly. Store in a warm, dark place for 24 to 48 hours. (I put mine inside a box, to contain it if it should blow.) The top of the bottle will expand and become tight. Check it and very slowly release the pressure if it's looking groaningly tight. Some people ferment it with no top, or with the top on loosely, to allow gas to escape. I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it. If the temperature is quite warm, above 80F, a single day may be sufficient. The longer you let it ferment, the drier the final mix will be.
• After 48 hours, refrigerate it to stop the fermentation. Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom. Makes 1 liter and will keep up to a week in the refrigerator.

MARCUS' GINGER BEER

Steps:

• Combine all the ingredients in a large saucepan and bring to a boil. Pour into a bowl and let cool.
• Cover and refrigerate for at least 2 hours or up to 1 day. Strain before serving!