GINGER BEER

GINGER SYRUP

110 gm finely grated fresh ginger
350 gm castor sugar
200 ml water

Bring to the boil over medium heat in a small saucepan

When all the sugar has dissolved allow to cool.

Now fill the bottles and allow to brew fro at least 3 days.

Strain through fine sieve and divide between 2 x 1.25 lt plastic bottles.

Add juice of one lemon, (strained), to each bottle. The drink will turn a soft pink.

Add 900 ml chlorine free, (filtered), water to each bottle.

Add 1/8 tsp granulated yeast to each bottle.

Add about a thumb sized piece of ginger peeled and sliced into a fan to each bottle.

Fit the lids and shake.

Store at least 3 days in a dark, cool place.


That's about 40 gm, or 10 teaspoons, sugar per cup, 250ml.

Compare with Bundaburg Ginger Beer which has 40 gm per 375ml bottle.

I think I'll stick with the Bundaberg.