Ginger and Turmeric Beer
A deliciously refreshing blend of ginger lemon and turmeric, perfect over ice with a twist of lime on a summers day. Low in sugar and full of all the benefits of ginger, lemon and turmeric with some probiotics too.
Equipment
- Large saucepan that can hold 2L
- Clean re-purposed plastic bottle for fermentation (don't use glass at this stage or it could smash)
- Glass bottles for storage
- Fine sieve, mesh or nut milk bag
Ingredients
- 2 Litres Filtered water
- 1/2 tsp Baking powder
- 1 tsp dry yeast
- 1/3 cup Ginger (grated and peeled)
- 1/4 cup Turmeric root (grated and peeled)
- 1 cup Coconut sugar (add more if you prefer a sweeter beverage)
- 1/3 cup Fresh lemon juice
Instructions
- Mix the lemon juice, baking powder, ginger and turmeric and 1 Litre of water into a large pan
- Bring to boil
- Lower the heat and add sugar and stir well until dissolved
- Allow to cool to below 30'C (note this takes a while!)
- Add the yeast and sit in a dark space for 3 hours (covered)
- Strain the liquid, I used a nut milk bag but a fine sieve could also be used. This is to remove all the lumps of ginger and turmeric
- Pour using a jug or funnel into clean (repurposed) plastic bottles (I used 2x 1L). Do not use glass at this stage as the expanding gas would cause the bottles to break.
- Store for around 3 days in a dark place, regularly open the lids of the bottles (at least every day) to release excess gas (be careful here as if left too long, the lids can pop off!). The longer you store the ginger beer, the more of the sugar will be used up (so the less sweet it will be). If you want a really sweet drink add more sugar at the beginning.
- After the 3 days store in the fridge and enjoy with ice and lime. Keeps for around 2 weeks.
Notes
This is a simplified version of ginger beer and a more time consuming but beneficial version can be made by using your own ginger bug and then following the steps as above.
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