Ginger Beer

Recipe by Chef Kate
READY IN: 26hrs 15mins
YIELD: 1/2 gallon




  • 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.