Our Gingerbeer

January 24th, 2013

It’s the middle of summer, and it is hot! We’ve been exploring all the options for keeping it cool, and one of our favourites has to be taking a seat in the shade at the Greenhouse with a long, cool glass of our ice cold gingerbeer.

Or, if our Greenhouse is a little too far away for you, why not make your own batch of gingerbeer?

 Ingredients:                                                                                                                        

  • 6 kg sugar                                                                                                                                                                           
  • 31.5 litres lukewarm water                                                                                                                                                 
  • 6 packets instant yeast                                                                                                                                                 
  • 60 ml Jamaica Ginger                                                                                                                                                
  • 6 handsfull of raisins                                                                                                                                               

Directions:                                                                                                                                                      

  • Melt sugar in water on stove, then allow to cool, until lukewarm.
  • Mix the yeast with a little sugar and some lukewarm water.
  • Leave for about 10 minutes so that yeast starts foaming, then mix it in with the lukewarm sugar water.
  • Add the rest of ingredients, and allow the mixture to stand overnight at room temperature.
  • On the following day, strain the mixture cheesecloth and into containers with tight lids.
  • Allow the bottled gingerbeer to stand for a day at room temperature, and the following day, it can be chilled and served.

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