Caribbean Ginger Beer Recipes

CARIBBEAN GINGER BEER

Steps:

• Soak ginger root in enough water to cover for about 30 minutes to loosen dirt and debris.
• Lightly scrape ginger with knife to remove most of outer skin.
• Cut each piece of ginger into 2 pieces.
• Add to blender, add 2 cups of water and blend until you get a pulp (about a few seconds).
• Boil approximately 3-4 cups of water and pour over grated ginger. The amount of water you add will depend on how strong you want the ginger beer to be.
• Add cinnamon stick, and cloves. Let the ginger beer sit on counter for at least 2-4 hours. I recommend, tasting it every hour or two. The longer it sits, the stronger the ginger beer will be as the flavor is extracted.
• Strain the ginger beer after 2-4 hours.
• Add 2- 4 cups more water (depending on your desired taste) sugar, vanilla, and lime. Use the sugar listed above as a guide on how much to add depending on your taste.

CARIBBEAN GINGER BEER

Steps:

• Wash and scrape the skin off the ginger. Grate or blend the peeled ginger (grating brings out the flavor more, but to save time it can be blended).
• Put ginger, lime juice, cloves, cinnamon stick and 3/4 cup of the sugar into a wide mouthed gallon glass or ceramic jar.
• Add 10 cups boiling water to jar and stir until sugar dissolves.
• Set ginger mixture aside to steep and cool to room temperature.
• Cover jar tightly and refrigerate for 1 week.
• Line a large strainer with a double layer of cheesecloth.
• Strain ginger mixture through strainer into another wide mouthed gallon glass or ceramic jar, firmly pressing on solids with the back of a spoon to extract as much flavor as possible.
• Throw away the solids.
• Add the remaining sugar to ginger beer and stir until it dissolves.
• Serve in glasses over crushed ice, garnished with mint sprigs.

JAMAICAN GINGER BEER

Steps:

• Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
• Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
• Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.