Ginger Beer African
Experience the bold and refreshing flavors of *Ginger Beer African*, a traditional homemade beverage bursting with the invigorating spice of fresh ginger, balanced by zesty lemons and aromatic cloves. This naturally fermented drink is gently sweetened with granulated sugar and gets a sparkling fizz from the magic of dry yeast, making it a perfect non-alcoholic treat for any occasion. With just a few simple ingredients like cream of tartar for smoothness and optional mint leaves for a cooling garnish, this recipe comes together in a mix of effortless preparation and a touch of fermentation magic. Whether you're looking for a unique homemade drink for a party or an authentic taste of African-inspired beverages, this recipe delivers a delightful combination of warmth and effervescence in every sip. Serve it chilled and savor the handcrafted goodness!
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Recipe Information
Ingredients
- 200 grams Fresh ginger root
- 150 grams Granulated sugar
- 2 liters Water
- 2 whole Lemon
- 4 pieces Cloves
- 1 teaspoon Cream of tartar
- 1 teaspoon Dry yeast
- 5 leaves Optional mint leaves (for garnish)
Instructions
1. Peel and finely grate the fresh ginger root.
2. In a large pot, combine the grated ginger, water, granulated sugar, and cream of tartar. Stir thoroughly to dissolve the sugar.
3. Slice the lemons into thin rounds, removing any seeds, and add the slices to the pot.
4. Add the cloves to the mixture and bring it to a boil over medium heat. Let it simmer for 10 minutes, stirring occasionally.
5. Remove the pot from heat and allow the mixture to cool to lukewarm (about 30-40°C or 86-104°F). This ensures the yeast will activate properly in the next step.
6. Once cooled, strain the liquid through a fine mesh sieve or cheesecloth into a large, clean mixing bowl to remove solids (ginger pulp, lemon slices, and cloves).
7. In a small bowl, dissolve the dry yeast in a little warm water and let it sit for 5 minutes until frothy.
8. Stir the yeast mixture into the strained liquid and mix well.
9. Pour the liquid into clean, sealable bottles, leaving some space at the top for carbonation to develop.
10. Seal the bottles and leave them in a cool, dark place to ferment for 24-48 hours. Check occasionally to ensure the pressure doesn’t build up too much—release some pressure if needed by carefully opening and resealing the bottles.
11. After fermentation, transfer the bottles to the refrigerator to chill and slow the carbonation process.
12. Serve the ginger beer cold, garnished with optional mint leaves for a fresh touch. Enjoy within 1 week for the best flavor!
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 156.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
