One-Week Homemade Ginger Beer

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One-Week Homemade Ginger Beer

This homemade ginger beer is a refreshing beverage. If you find it too strong, or if you like some pizzazz in your drink, combine it with seltzer water in a ratio that works for you.

Total Time: 20
Yield: about 3 quarts


  • 3 quarts water
  • 1 pound ginger root, washed, unpeeled, and grated
  • 1/2 cup lime juice (from 4 to 5 small limes)
  • 1-1-1/2 cups light brown sugar, loosely packed


In a large saucepan, bring water to a boil, then remove from heat. Add ginger and steep overnight. Strain mixture through a fine-mesh sieve, pressing ginger to release flavor, then pour into bottle through a funnel. Add lime juice and 1 cup sugar; stir vigorously. Adjust to your taste with remaining sugar. Cover and store at room temperature; let mixture steep (and dregs settle) 24 hours. Decant to a second bottle with a tight-fitting screw top and refrigerate 3 to 5 days.
  • kynthia1225@gmail.com

    I may add that if you add a teaspoon champagne yeast once the beverage is cooled, putting it into a bottle with either a cap or bail cork the beer will create its own fizz. I use champagne bottles and buy plastic corks and wire bails, Open it as carefully as you would a fine bottle of sparkling wine.

    Keep in a cool dark place for one week. The dregs will settle, open, and either sieve into chilled mugs or serve dregs and all for a more robust drink


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