Refreshing Non Alcoholic Ginger Beer Recipes

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REFRESHING NON-ALCOHOLIC GINGER BEER



Refreshing Non-Alcoholic Ginger Beer image

In the summer this is a good non-alcoholic thirst quencher for young and old. It may stir a few memories for those of us who grew up in New Zealand with home-brewed ginger beer in the garden shed and got their kicks out of the excitement and danger of opening a bottle left a little too long...how times have changed! It will get fizzier with age, so take care opening it.

Provided by Sherylnkent

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time P14DT40m

Yield 16

Number Of Ingredients 12

1 ½ cups water
2 ½ tablespoons water
9 teaspoons white sugar, divided
9 teaspoons ground ginger, divided
1 ¾ teaspoons brewers' yeast
⅛ teaspoon brewers' yeast
3 quarts cold water
2 lemons, juiced
3 ¼ cups white sugar
2 ¼ tablespoons white sugar
1 quart boiling water
1 tablespoon finely grated ginger

Steps:

  • Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.
  • "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.
  • Strain the bug through muslin cloth, pouring the liquid into a separate large container.
  • Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.
  • Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 47.1 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9 mg, Sugar 44.7 g

REFRESHING NON-ALCOHOLIC GINGER BEER



Refreshing Non-Alcoholic Ginger Beer image

In the summer this is a good non-alcoholic thirst quencher for young and old. It may stir a few memories for those of us who grew up in New Zealand with home-brewed ginger beer in the garden shed and got their kicks out of the excitement and danger of opening a bottle left a little too long...how times have changed! It will get fizzier with age, so take care opening it.

Provided by Sherylnkent

Categories     Canning and Preserving

Time P14DT40m

Yield 16

Number Of Ingredients 12

1 ½ cups water
2 ½ tablespoons water
9 teaspoons white sugar, divided
9 teaspoons ground ginger, divided
1 ¾ teaspoons brewers' yeast
⅛ teaspoon brewers' yeast
3 quarts cold water
2 lemons, juiced
3 ¼ cups white sugar
2 ¼ tablespoons white sugar
1 quart boiling water
1 tablespoon finely grated ginger

Steps:

  • Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.n
  • "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.n
  • Strain the bug through muslin cloth, pouring the liquid into a separate large container.n
  • Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.n
  • Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.n

Nutrition Facts : Calories 180.6 calories, Carbohydrate 47.1 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9 mg, Sugar 44.7 g

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