Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 quarts
Level:
Easy

Ingredients

Directions

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.

Categories:

IDEAS YOU'LL LOVE

Beer Bread

Recipe courtesy of Cathy Bieniek

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Beer Ginger Shandy

Recipe courtesy of Nancy Fuller

Easy Ginger Beer

Recipe courtesy of Food Network Kitchen

Ginger Beer Margarita

Recipe courtesy of Bobby Flay

Ginger Beer Lime Rickey

Recipe courtesy of Food Network

Easy Peasy Ginger Beer

Recipe courtesy of Jamie Oliver

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking