Equipment
- Large sterilized glass bottle or mason jar
- Box grater or blender
Ingredients
- 1 lb Ginger Root
- 12 cups water (room temperature)
- 2 Cinnamon Sticks
- 1 tablespoon whole cloves
- 6 inches dried orange peel (divided into two)
- 1 cup Demerara sugar (may use sugar in the raw or brown sugar)
- ¼ cup white rice (optional)
Instructions
- Peel and grate ginger, then add to a large glass bottle or mason jar. Then add the water, cinnamon sticks, cloves, orange peel, ¼ cup of sugar and rice if using. Stir to combine. Alternatively you may add the water and peeled ginger to a blender and puree until smooth, then add the remaining ingredients.
- Cover and let the mixture sit for at least three days. After three days strain into a clean mug and sweeten with the remaining sugar or sugar to taste and serve. The longer you let it sit the more it will ferment and the stronger it will be.
- I love to garnish my ginger beer with some dried orange slices or a stick of cinnamon.
Notes
- You will know the mixture is ready when small bubbles start to form at the top of the liquid. If the mixture starts to smell sour, it has spoiled.
- Pressed for time? Try juicing the ginger. Add the ginger juice and hot water (instead of room temperature water) along with all the other ingredients and leave it to steep overnight. You’ll have a decent ginger ready in a few hours, but of course, the longer it steeps the better it gets. (metemgee)
