Ginger Beer is a Guyanese favorite, much different from your standard ginger ale soda, I got this recipe off ”Jehan Can Cook” a fellow Guyanese, who takes wonderful photos and re-creates great dishes with her own personal touches. You can add your own twist of limes,lemons or oranges, some of us use cloves, and cinnamon sticks, but this is your basic recipe for a great drink any time of the year.
1 oz piece of fresh ginger root, peeled and crushed
peel of a medium lime
1/3 cup fresh strained lime juice
1/2 cup of sugar
3 3/4 cups of boiling water
1 teaspoon active dry yeast
1/4 cup lukewarm water
* Starting one week ahead, combine the ginger,lime peel,lime juice and sugar in a large bowl, and pour boiling water over mixture. Stir until the sugar dissolves completely, let it cool to room temperature.
* In a small bowl, sprinkle the yeast over lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set this small bowl in a warm, draft free place for about 5 minutes, or until mixture begins to bubble and double in volume.
* Add the yeast to the ginger mixture and stir
* Cover the bowl tightly with foil or plastic wrap, and place it in a warm, draft free place. Let the mixture ferment for a week, stirring every other day. After a week it will be mildly carbonated.
* Strain the ginger beer through a fine sieve, using a funnel, pour the liquid into a glass bottle and cork tightly.
* Let the beer ferment at room temperature for an additional 3 or 4 days, then serve over ice…….
