New Zealand Lemon Ginger Beer Recipes

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NEW ZEALAND LEMON GINGER BEER



New Zealand Lemon Ginger Beer image

This recipe came from the Christchurch Press a couple of years back and makes excellent ginger beer. You can add more sugar afterwards if you like it sweeter.

Provided by Punky Julster

Categories     Beverages

Time P2DT20m

Yield 1 batch

Number Of Ingredients 7

2 tablespoons warm water
1/2 teaspoon sugar
1/4 teaspoon dried yeast granules
1 cup sugar
2 lemons, juice of
2 lemons, rind of
1 -3 teaspoon dried ginger

Steps:

  • Put first measure of sugar in warm water to dissolve, add yeast and stir.
  • Place in warm place to start working.
  • Finely grate or slice rind from 2 lemons and place in a heatproof container with the 1 cup of sugar and the dried ginger.
  • Pour over 1 cup of boiling water and leave to steep for 10 minutes.
  • Strain into 1.5 L plastic bottle in which the ginger beer will be made.
  • Top up bottle with cool water to near top so that final temp is approximately body temperature.
  • Add yeast to bottle as soon as it shows signs of working, ie. it foams.
  • Cap bottle tightly.
  • Mix thoroughly and put in a warm place.
  • Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as there is a risk of explosion with this!
  • Refrigerate until thoroughly chilled and open with great care!

Nutrition Facts : Calories 814.8, Fat 0.1, Sodium 2.6, Carbohydrate 211.8, Fiber 0.8, Sugar 204.2, Protein 0.9

REFRESHING NON-ALCOHOLIC GINGER BEER



Refreshing Non-Alcoholic Ginger Beer image

In the summer this is a good non-alcoholic thirst quencher for young and old. It may stir a few memories for those of us who grew up in New Zealand with home-brewed ginger beer in the garden shed and got their kicks out of the excitement and danger of opening a bottle left a little too long...how times have changed! It will get fizzier with age, so take care opening it.

Provided by Sherylnkent

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time P14DT40m

Yield 16

Number Of Ingredients 12

1 ½ cups water
2 ½ tablespoons water
9 teaspoons white sugar, divided
9 teaspoons ground ginger, divided
1 ¾ teaspoons brewers' yeast
⅛ teaspoon brewers' yeast
3 quarts cold water
2 lemons, juiced
3 ¼ cups white sugar
2 ¼ tablespoons white sugar
1 quart boiling water
1 tablespoon finely grated ginger

Steps:

  • Combine 1 1/2 cups plus 2 1/2 tablespoons water, 2 teaspoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1/8 teaspoons yeast in a container. Mix together to make the bug. Cover loosely and let stand in a warm place for 24 hours.
  • "Feed" the bug daily for 7 days by adding 1 teaspoon sugar and 1 teaspoon ground ginger.
  • Strain the bug through muslin cloth, pouring the liquid into a separate large container.
  • Mix the strained liquid with 3 quarts cold water. Add lemon juice to the brew.
  • Dissolve 3 1/4 cups plus 2 1/4 tablespoons sugar in boiling water; add to the brew. Mix in grated ginger. Bottle the ginger beer. Let stand until fizzy, at least 1 week. Refrigerate before drinking.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 47.1 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9 mg, Sugar 44.7 g

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