The Best Jamaican Ginger Beer Recipes

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.

JAMAICAN GINGER BEER RECIPE

Steps:

• Peel the ginger
• Either grate the ginger (grating is best as it brings out the flavour) or chop it up and blend with 1/2 cup of water (add more if required).
• In a large pot add the ginger, cloves, cinnamon stick, rice (if adding) and water.
• Simmer on low-medium heat for 5 minutes (this heats it through without destroying it's properties and without cooking it).
• Remove the pot from the stove and allow to cool (if you are using granulated sugar stir it in now) and add the lime juice.
• Cover the pot and either store in a cool place or refrigerate for at least several hours or up to a week (the longer you leave it to rest the stronger it will taste).
• When you are ready to serve, strain off the juice into a cheesecloth or extra fine mesh strainer
• Stir in your sweetener, vanilla, rum/essence (if using) (add more water if it's too strong or just adjust to taste).

THE BEST JAMAICAN GINGER BEER RECIPE

Steps:

• Thoroughly wash the ginger removing the dirt then chop into small pieces.
• Puree the ginger in a blender with 2 cups of water
• Pour the mixture in a large container 8 cups of boiled water. (Use 6 cups of boiling water if you intend to add the carbonated water) then leave it to steep for 2-4 hours. For best result, steep overnight.
• Strain using a fine strainer.
• If you are using carbonated water, add it at this point (2 cups). Add the lime juice and sweeten to taste with sugar.
• Put to chill, best serve cold