Prep 15 mins
Cook 24 hrs
I see that there are several different recipes for Ginger Beer here on Recipezaar, but none of them is the same as this one which my late mother-in-law used to make, many years ago, and which I hope you will find interesting. This recipe is taken from the hand-written recipe we found in her papers. I haven't made it myself yet, but my husband remembers it fondly, and the stains and drip marks on the original are testament to the frequency with which my mother-in-law made it!
- 1 ounce fresh ginger
- 2 lemons
- 1⁄2 ounce cream of tartar
- 2 lbs caster sugar (UK measurement, making a total of 32 oz sugar)
- 2 gallons boiling water (UK measurement, making a total of 320 fl.ozs. boiling water)
- 1 egg white, beaten to a froth
- 1⁄2 ounce fresh yeast
- Bruise the ginger and slice the lemons.
- Mix the boiling water, cream of tartar and nearly all of the caster sugar with the ginger and lemons.
- When the mixture has cooled to be luke-warm, add the beaten egg white, then the yeast mixed with the reserved sugar, and stir well.
- Let it stand for 24 hours, then bottle. CAUTION - Although I haven't made this myself, I suspect that the fermentation will continue in the bottle. This means that gas and pressure will build up. Use bottles with corks instead of a fixed top. That way, if pressure builds up, the cork will shoot out (releasing the gas and some of the ginger beer) and (hopefully) the bottle will not explode. I have been caught out by exploding bottles of elderflower champage before, and it isn't an experience I would recommend to others! UPDATE - A correspondent has confirmed that you should put the ginger beer into bottles with corks, release the pressure a few times, and store them in a cool dark place with doors so that if a bottle explodes the resultant chaos will be confined.