Updated: May 30, 2019
My Gran loves sharing her childhood memories of hearing a cork pop in the pantry and running to the kitchen because she knew it was a sign that the ginger beer was ready. We might not use corks anymore, but here is a traditional recipe to make Ginger Beer the way grandmother's remember it...
Create a ginger syrup by boiling 1 cup of sugar, 1/2 a cup of water and 2 Tbsp of peeled & grated ginger. Once the sugar has dissolved, take the pot off the heat and allow the mixture to soak for 1 hour.
Pour 1/8 tsp of dried yeast,
the strained ginger syrup,
3 Tbsp of fresh lemon juice
and 7 cups of water
in a plastic bottle or a glass bottle with a loose lid.
If you use a glass bottle with a tight lid, be sure to open the bottle daily to release the pressure produced by fermentation...otherwise your bottle might explode!
Shake your blend until all of the yeast has been dissolved. Keep out of sunlight and allow it to ferment for 2 or 3 days or until it is nice and fizzy. Then store it in the fridge and drink with in 2 weeks.