It's flu season, and there are high levels of the flu going around in our area. Not just the influenza flu - the nasty stomach one. Tough to beat. I'm the sole person in my house (of 4 people) that hasn't gotten it yet; the odds aren't favorable. Being the one flu-less member of my house also means that I'm the one dishing out ginger ale by the gallon, and it's made me remember how much I hate regular ginger ale, and love ginger beer.So on a brighter note, here is a recipe for ginger beer that I found on serious eats this morning, I haven't tried it yet due to its very recent discovery, but it looks simple enough (despite being a long process).
Ingredients:
- 3/4 cup packed brown sugar
- 1 1/2 cups peeled and minced fresh ginger
- 2 quarts cold water, divided
- 2/3 cup freshly-squeezed lime juice
- 1/4 teaspoon dried champagne yeast
Directions:
- Mix sugar, ginger, and 4 cups water in saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat, cover, and let stand 1 hour to steep.
- Strain syrup through strainer and funnel into 2-liter soda bottle. Add lime juice. Fill with cold water to within 2 inches of top. Cap and cool in refrigerator or ice bath until about 65°F.
- Add 1/4 teaspoon champagne yeast. (Reserve remaining yeast for next batch.) Cap bottle and let stand at room temperature for about 2 days, checking bottle pressure intermittently by squeezing it or releasing the cap slightly and briefly.
- When ginger beer has achieved desired carbonation level, refrigerate.
Enjoy!
Recipe and photo 1 courtesy of serious eats.
Photo 2 courtesy of the Houston Press, edited in house.
No comments:
Post a Comment