New Zealand Lemon Ginger Beer Recipes

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NEW ZEALAND LEMON GINGER BEER



New Zealand Lemon Ginger Beer image

This recipe came from the Christchurch Press a couple of years back and makes excellent ginger beer. You can add more sugar afterwards if you like it sweeter.

Provided by Punky Julster

Categories     Beverages

Time P2DT20m

Yield 1 batch

Number Of Ingredients 7

2 tablespoons warm water
1/2 teaspoon sugar
1/4 teaspoon dried yeast granules
1 cup sugar
2 lemons, juice of
2 lemons, rind of
1 -3 teaspoon dried ginger

Steps:

  • Put first measure of sugar in warm water to dissolve, add yeast and stir.
  • Place in warm place to start working.
  • Finely grate or slice rind from 2 lemons and place in a heatproof container with the 1 cup of sugar and the dried ginger.
  • Pour over 1 cup of boiling water and leave to steep for 10 minutes.
  • Strain into 1.5 L plastic bottle in which the ginger beer will be made.
  • Top up bottle with cool water to near top so that final temp is approximately body temperature.
  • Add yeast to bottle as soon as it shows signs of working, ie. it foams.
  • Cap bottle tightly.
  • Mix thoroughly and put in a warm place.
  • Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as there is a risk of explosion with this!
  • Refrigerate until thoroughly chilled and open with great care!

Nutrition Facts : Calories 814.8, Fat 0.1, Sodium 2.6, Carbohydrate 211.8, Fiber 0.8, Sugar 204.2, Protein 0.9

GINGER BEER



Ginger Beer image

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.

Provided by Chef Kate

Categories     Beverages

Time P1DT2h15m

Yield 1/2 gallon, 8 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

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