This is my new favorite Ginger Beer recipe, it’s faster and super fizzy!
I’m doing a double batch in this bad boy today! Because my husband who rolled his eyes at me the first time I told him I was making this, is now my biggest fan…..along with many of our friends who come with their empty growlers for a fill up.
Ghanaian Ginger Beer
* 3-4 inch piece fresh ginger
* 2 Tablespoons cream of tartar
* 2 lemons, juice and peel, thinly sliced
* 14 cups boiling water (1 gallon less two cups)
* 1/2 teaspoon yeast (I use champagne yeast)
* 1 1/2 cups sugar, or to taste
Peel fresh ginger and roughly chop. Place into a food processor and process until well broken down into a pulp.
Place the ginger pulp into a large heatproof jar or large bowl, bucket, or crock. Add the cream of tartar, lemon juice and lemon peels and stir. TIP: I like to put the ginger and peels in cheesecloth and tie up, drop it in and then pour the boiling water, then I don’t have to strain it!
Pour boiling water over the mixture and stir again. Let cool to lukewarm.
Add yeast and stir again. Cover and let stand for approximately 12 hours, stirring occasionally.
Strain through several layers of cheesecloth or a fine mesh sieve into another large bowl (if you did not follow tip). Add sugar and stir until dissolved. Pour into bottles, and let sit to carbonate two days and refrigerate until ready to serve.
It’s so yummy!
Moscow Mule Cocktail
Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
Drop a lime wedge into the mug for garnish.