Recipe courtesy of Jamie Oliver
Save Recipe Print



Grate the ginger on a coarse grater; you can leave the skin on if you like. Put the ginger with its pulpy juice in to a bowl and sprinkle in your muscovado sugar.

Remove the rind from 2 of your 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 flavours.

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 more sugar; if it's slightly too sweet, add a little more lemon juice.

Pass the ginger beer through a coarse sieve in to a large jug and add lots of ice and some sprigs of mint.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Beer Brats

Recipe courtesy of Bobby Flay

Beer Can Chicken

Recipe courtesy of Bob Blumer

Beer-Battered Broccoli

Recipe courtesy of Food Network Kitchen

Beer-Braised Chicken

Recipe courtesy of Food Network Kitchen

Best-Ever Beer Cheese Soup

Recipe courtesy of Amy Thielen

Easy Calzones

Recipe courtesy of Ree Drummond

Candied Ginger

Recipe courtesy of Alton Brown

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories