Easy Ginger Beer Recipes

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HOMEMADE GINGER BEER



Homemade Ginger Beer image

To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There's no sterilization needed, and this method is forgiving - you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you've ever had straight out of contention. Take a pinch of packaged yeast and something acidic for the yeast to thrive in (like lemon or lime juice or cream of tartar) along with some sugar syrup and grated ginger, lob it all in a plastic bottle of distilled or spring water, shake it up and stash it somewhere dark and warm for two days. After two days you stop the fermentation by chilling it in the fridge. That's it. The result is a cloudy, dry mixer with pinprick carbonation and a straight-up goose of fresh ginger. That is thrilling come dark 'n' stormy hour, not just for its authenticity and superior flavor but also because you can now brag about your homemade ginger beer.

Provided by Toby Cecchini

Categories     non-alcoholic drinks

Number Of Ingredients 6

2 ounces freshly grated ginger
4 ounces lemon juice
6 ounces simple syrup
1/8 teaspoon commercial baker's, brewer's or Red Star Pasteur Champagne yeast
20 ounces non-chlorinated water (filtered, distilled or spring)
1 to 4 grams cream of tartar (not necessary, but traditional, to help the yeast and bacteria thrive).

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.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 32 grams

EASY GINGER BEER



Easy Ginger Beer image

Provided by Food Network Kitchen

Categories     beverage

Time 2h5m

Yield 6 servings

Number Of Ingredients 7

1 cup peeled and chopped fresh ginger (about 6 ounces)
1 cup turbinado sugar
4 allspice berries
2 cloves
1 tablespoon chopped crystallized ginger
1 liter seltzer
2 tablespoons fresh lime juice, optional

Steps:

  • Combine the ginger, sugar, allspice, cloves spices, and crystallized ginger, and 2 cups of water in a medium saucepan. Bring to a boil. Remove from the heat, cover and let steep for 45 minutes. Prepare a large bowl set over an ice bath. Strain the ginger syrup into the bowl, pressing out all the liquid from the ginger. Cool to room temperature.
  • Just before serving, stir together the ginger syrup and seltzer in a pitcher. Add the lime juice if desired. Serve over ice.

HOMEMADE GINGER BEER



Homemade ginger beer image

Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water

Provided by Esther Clark

Categories     Drink

Time 25m

Yield Serves 4-6

Number Of Ingredients 7

200g ginger , thickly sliced
2 large lemons , peeled and juiced
75g golden caster sugar
100g light brown muscovado sugar
ice
1 litre soda or sparkling water
mint sprigs, to serve

Steps:

  • Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
  • Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
  • Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.

Nutrition Facts : Calories 119 calories, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein, Sodium 0.09 milligram of sodium

GINGER BEER



Ginger Beer image

Provided by Food Network

Categories     beverage

Yield 4 quarts

Number Of Ingredients 8

6 ounces fresh ginger root
4 quarts boiling water
Juice and zest of 2 limes
2 ounces cream of tartar
1 fresh cake yeast (0.6ounces)
1/3 cup warm water
2 1/4 pounds granulated sugar
1/2 cup dark rum (optional)

Steps:

  • Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum.
  • To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.

EASY GINGER BEEF



Easy Ginger Beef image

In looking for a healthier version of the standard ginger beef, I came up with this non-deep fried version. The longer you marinate the beef, the more ginger flavor it soaks up.

Provided by Littldot

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 1h25m

Yield 4

Number Of Ingredients 9

1 pound round steak, thinly sliced
1 (1 inch) piece fresh ginger root, peeled and thinly sliced
1 tablespoon soy sauce
1 teaspoon butter
1 red bell pepper, chopped
1 onion, chopped
12 mushrooms, sliced
¼ cup sweet and sour sauce
4 cups cooked rice

Steps:

  • Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight.
  • Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok.
  • Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 66.7 g, Cholesterol 63 mg, Fat 9.8 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 326.9 mg, Sugar 5.5 g

QUICK GINGER BEER



Quick Ginger Beer image

Provided by Virginia Burke

Categories     Fruit Juice     Non-Alcoholic     Ginger     Summer     Bon Appétit     Drink

Yield Makes 6 to 8 servings

Number Of Ingredients 5

6 cups water
1 pound fresh ginger, peeled, coarsely chopped (about 2 1/2 cups)
1 cup (packed) golden brown sugar or white sugar
Crushed ice
1 lime, cut into 6 to 8 wedges

Steps:

  • Bring 6 cups water to boil in large saucepan. Finely chop ginger in processor. Transfer chopped ginger to large glass or ceramic bowl; add boiling water and stir to blend. Cover loosely with foil; let ginger mixture stand at cool room temperature 24 hours.
  • Strain ginger liquid into large pitcher; discard solids in strainer. Add sugar to liquid and stir until sugar dissolves. Fill glasses with crushed ice and pour ginger beer over ice. Serve each glass of ginger beer with lime wedge to squeeze over.

QUICK GINGER BEER



Quick Ginger Beer image

I adapted the recipe from Bon Appetit (May 2006) and changed it up to add lemon and pineapple juice. I love it! The original recipe did not call for the lemon and pineapple juices, so you may want to try it that way first, but I highly recommend you try them! Oh, at first the drink was quite hot and spicy, but after sitting a short time in the fridge, it was just right! For a demonstration on how to make this recipe, go here: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514

Provided by Sharon123

Categories     Low Protein

Time P1DT10m

Yield 6-8 servi ngs

Number Of Ingredients 8

6 cups water
1 lb fresh ginger, peeled, coarsely chopped (about 2 1/2 cups)
1 cup brown sugar, packed
2 -3 tablespoons lemon juice (or more to taste)
1/4-1/2 cup pineapple juice (to taste)
1 lime, cut in wedges
crushed ice
club soda (optional)

Steps:

  • Bring 6 cups of water to a boil in a large saucepan.
  • Finely chop ginger in a food processor. Transfer to a large glass or ceramic bowl; add boiling water and stir to blend. Cover loosely with foil. Let the ginger mixture stand at cool room temperature 24 hours.
  • Strain ginger liquid into large pitcher; discard the solids in a strainer.
  • Add brown sugar to liquid and stir until the sugar dissolves. Add lemon juice and pineapple juice.
  • Fill glasses with crushed ice and pour ginger beer over ice. If you like, add a little club soda. Serve with lime wedge to squeeze over. Enjoy!

Nutrition Facts : Calories 208.9, Fat 0.6, SaturatedFat 0.2, Sodium 29.4, Carbohydrate 52.1, Fiber 1.9, Sugar 37.9, Protein 1.5

EASY PEASY GINGER BEER



Easy Peasy Ginger Beer image

Make and share this Easy Peasy Ginger Beer recipe from Food.com.

Provided by GinnyP

Categories     Beverages

Time 20m

Yield 1 liter

Number Of Ingredients 5

5 ounces fresh ginger
4 tablespoons muscovado sugar
2 -3 lemons
1 3/4 pints soda water or 1 3/4 pints sparkling water
1 sprig of fresh mint

Steps:

  • Grate the ginger on a coarse grater.
  • You can leave the skin on if you like.
  • Put the ginger with its pulpy juice into a bowl and sprinkle in muscovado sugar.
  • Remove the rind from 2 of the lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a rolling pin or a pestle.
  • Just do this for 10 seconds to mix up the flavors.
  • Squeeze the juice from all 3 lemons and add most of it to the bowl.
  • Pour in the fizzy water.
  • Allow to sit for 10 minutes and then taste.
  • You may feel that the lemons are slightly too sour, therefore add a little sugar.
  • If it's slightly too sweet, add a little more lemon juice.
  • Pass the ginger beer through a coarse sieve into a large jug and add lots of ice and some sprigs of mint.

Nutrition Facts : Calories 342.2, Fat 1.4, SaturatedFat 0.3, Sodium 193.9, Carbohydrate 86.4, Fiber 6.1, Sugar 55.6, Protein 3.9

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