HOMEMADE GINGER BEER RECIPE

YIELD
Makes about 2 quarts
ACTIVE TIME
15 min
TOTAL TIME
1 1/2 days to 2 days
INGREDIENTS
About 1/4 pound ginger, peeled
1 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon active dry yeast
About 2 quarts water
Equipment:
a Microplane grater; a funnel; a clean 2-liter plastic bottle with cap
PREPARATION
Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a
fine-mesh sieve set over a bowl to collect juice, pressing on solids and then
discarding.
Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any
remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt.
Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and
screw cap on tightly. Gently shake bottle to dissolve sugar.
Let stand at room temperature until plastic feels hard and no longer indents when
squeezed, 24 to 36 hours.
Chill ginger beer until very cold.
COOKS NOTE: Ginger beer keeps, chilled, 1 week.

HOMEMADE GINGER ALE RECIPE

YIELD
Makes about 1 1/2 cups syrup (enough for 4 to 6 drinks)
ACTIVE TIME
10 min
TOTAL TIME
3 hr (includes chilling)
INGREDIENTS
1 1/2 cups chopped peeled ginger (7 ounces)
2 cups water
3/4 cup sugar
About 1 quart chilled seltzer or club soda
About 3 tablespoons fresh lime juice
PREPARATION
Make syrup:
Cook ginger in water in a small saucepan at a low simmer, partially covered, 45
minutes. Remove from heat and let steep, covered, 20 minutes.
Strain mixture through a sieve into a bowl, pressing on ginger and then discarding.
Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium
heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.
Assemble drinks:
Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2
teaspoons lime juice per 3/4 cup seltzer, then adjust to taste).
COOKS' NOTE: Ginger syrup keeps, chilled, 1 week.