Recipe by Chef Kate
From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. It's cold but it tingles! Plan to let it sit at room temperature for at least a day before chilling. Chilling time is not included in the prep time.
Top Review by realbirdlady
Rough and ready ginger beer. I did trim up the ginger a little, removing the knotty sections of peel, and then just sliced it. After a day I had very little alcohol, still much sugar, so I let it go a second day. I would double the yeast next time. It would probably be helpful for the directions to mention the importance of anaerobic fermentation - use a narrow container, don't shake or stir it, etc. to avoid producing bitter vinegar.
- 1⁄2 lb fresh ginger
- 2 limes
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon cream of tartar
- 1⁄2 gallon boiling water
- 1⁄2 teaspoon yeast
Directions See How It's Made
- Wash and then grind or grate the ginger, peel and all and place in a large bowl or pitcher.
- Juice the limes and add the lime juice, the lime peels, the sugar and the cream of tartar to the ginger.
- Pour the boiling water over the ginger mixture and allow to sit for at least two hours, stirring occasionally, until the mixture has cooled to room temperature.
- Making sure the water is at room temperature (if it is too hot, it will kill the yeast), strain the mixture into a large pitcher or jar with a cover.
- Sprinkle the yeast over the top of the strained liquid and let it sit uncovered for about five minutes so the yeast softens.
- Now stir the mixture, cover it and leave it to sit at room temperature for 24 hours.
- Strain again, chill and serve cold.
- Note: This is not an overly sweet drink and not one in which you can substitute splenda for the sugar as the yeast feeds on the sugar.