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
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!