Ginger Beer (non-alcoholic)

I’m quite certain that I just tasted my first sip of a new household staple here at the Denlinger residence: Ginger Beer. I have long been a lover of ginger and recently I’ve been using the fresh form (a root) to spice up  drinks I make in my juicer (Homemade Ginger Apple Soy’s, anyone?). I’ve also become  slightly obsessed   a fan of Crabby’s alcoholic Ginger Beer (delicious, but  dangerous because it tastes just like a fresh ginger ale). With this in mind, I came across a recipe for Ginger Beer in a cookbook (Adrian Richardson’s “The Good Life”) last weekend that I just HAD to try. Let me just say that my expectations were high and that I wish I would have made much more of this spicy sweet goodness than I had ingredients for… so do yourself a favor and double this recipe if you like ginger as much as I do! 

While I think this drink is perfectly refreshing on its own, I can also imagine that it would be a lovely mixer… so taste a sip and allow your creativity to explore the possibilities!

Take a peak at the pictures and recipe below & enjoy! (my comments are in italics)


100g Ginger, grated (an odd knobby root found in most grocery stores… use a regular peeler to peel & then grate – you will need more root than you think!)

1/2 c. Brown Sugar

Juice of 1 Lemon

1 Cinnamon Stick

250ml water


Soda Water

Mint Sprigs (I also used lime to garnish because I like the combination and was too lazy to go down to the garden to grab mint this morning… still delicious! )


“Combine the ginger, sugar, lemon juice & cinnamon stick in a jug (i used a pint size mason jar) and stir until the sugar dissolves. Stir in water, then cover and refrigerate for 4 days to allow the flavours (the writer/chef is Australian) to develop. Strain and pour into tall glass with ice. Add soda water to taste (a 4:1 ratio is about right), garnish with mint and serve straight away. Serves:6 ”

It’s definitely worth the wait, my friends… just take my advice and double the recipe so it will last before your next batch it ready!

Cheers to Friday!



  1. The third photo shows straining the ginger. Where in the recipe does that fit? I’ve just left the ginger in whole. Still have a few days of waiting. Should I strain out ginger when it’s done? Also, the lemons around here are a bit small. About how many mls of lemon juice should I have?

  2. Ignore the above comment. Had another read and you strain AFTER the 4 days. 1 day down, 3 to go. Excited to try it.

    1. Sorry for the late response! We are in the process of moving so I’ve had to ignore the blog a bit. Glad things were figured out! Let me know how you end up liking it!

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