Ginger Beer Ii Africa
Experience a bold burst of flavor with "Ginger Beer II Africa," a refreshing and aromatic homemade beverage that captures the vibrant essence of traditional African-inspired drinks. This recipe combines the zesty heat of freshly grated ginger root with warming spices like ground cloves and a cinnamon stick, simmered to perfection for an irresistibly robust flavor. Sweetened with granulated sugar and brightened by the tang of fresh lemon juice, this versatile drink can be enjoyed as a concentrate or naturally carbonated for a fizzy twist using optional dry yeast. Perfect for cooling down on a hot day or impressing guests with a unique, DIY soda alternative, this ginger beer is simple to make and serves up to 8 people. Whether you serve it chilled over ice or customize the strength to suit your taste, "Ginger Beer II Africa" is a deliciously spiced, crowd-pleasing beverage that embodies the spirit of homemade craft drinks.
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Recipe Information
Ingredients
- 200 grams Fresh ginger root
- 200 grams Granulated sugar
- 100 ml Fresh lemon juice
- 2 liters Water
- 1 teaspoon Ground cloves
- 1 Whole cinnamon stick
- 1 teaspoon Cream of tartar (optional for fermentation)
- 1 teaspoon Dry yeast (optional for carbonation)
- 1 liter Cold water
Instructions
Peel the ginger and grate it finely using a box grater or food processor to extract its full flavor.
In a large pot, combine the grated ginger, 2 liters of water, sugar, ground cloves, and the cinnamon stick.
Place the pot over medium heat, bring the mixture to a gentle boil, and simmer for about 30 minutes to extract the flavors.
Remove the pot from the heat and allow the mixture to cool slightly. Strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl or jar to remove the ginger and spices.
Stir in the fresh lemon juice and cream of tartar (if using). If you prefer a naturally carbonated ginger beer, dissolve the dry yeast in 2 tablespoons of warm water and add it to the mixture at this stage.
Transfer the strained liquid into clean, sterilized bottles, leaving some space at the top for carbonation if using yeast. Seal the bottles tightly.
If using yeast, allow the bottles to sit at room temperature for 24–48 hours to develop carbonation. Check periodically to ensure the pressure does not build up excessively; release some gas if necessary.
Once carbonation is achieved, transfer the bottles to the refrigerator to chill and stop further fermentation.
Before serving, dilute the ginger beer concentrate with cold water to your desired strength (approximately 1 liter of cold water for a milder flavor). Serve chilled over ice and enjoy!
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 206.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1746 mg | 37% | |
*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.
