Ingredients
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1/2
-
2
-
1 1/2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Ginger Beer, Home-made non-alcoholic ginger drinks are common throughout much of Africa, especially Western Afican In Central Africa, West African shopkeepers often sell their homemade ginger drink, sometimes in recycled vegetable-oil bottles These ginger drinks are much stronger than any ginger ale soda They can be enjoyed chilled over ice, or diluted with cold water, Home-made non-alcoholic ginger drinks are common throughout much of Africa, especially Western Afican In Central Africa, West African shopkeepers often sell their homemade ginger drink, sometimes in recycled vegetable-oil bottles These ginger drinks are much stronger than any ginger ale soda They can be enjoyed chilled over ice, or diluted with cold water
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Steps
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1
Done
|
Wash and Then Grind or Grate the Ginger, Peel and All and Place in a Large Bowl or Pitcher. |
|
2
Done
|
Juice the Limes and Add the Lime Juice, the Lime Peels, the Sugar and the Cream of Tartar to the Ginger. |
|
3
Done
|
Pour the Boiling Water Over the Ginger Mixture and Allow to Sit For at Least Two Hours, Stirring Occasionally, Until the Mixture Has Cooled to Room Temperature. |
|
4
Done
|
Making Sure the Water Is at Room Temperature (if It Is Too Hot, It Will Kill the Yeast), Strain the Mixture Into a Large Pitcher or Jar With a Cover. |
|
5
Done
|
Sprinkle the Yeast Over the Top of the Strained Liquid and Let It Sit Uncovered For About Five Minutes So the Yeast Softens. |
|
6
Done
|
Now Stir the Mixture, Cover It and Leave It to Sit at Room Temperature For 24 Hours. |
|
7
Done
|
Strain Again, Chill and Serve Cold. |
|
8
Done
|
Note: This Is not an Overly Sweet Drink and not One in Which You Can Substitute Splenda For the Sugar as the Yeast Feeds on the Sugar. |
