Description
My friend from St. Kitts says to skip the yeast to avoid the carbonated alcohol. He laughs at America’s fascination with bubbles in their drinks. For Mel Torme I added the ‘tiny bubbles’. Add flavors of your choice (vanilla, almond, bay leaves, cloves, allspice, etc.).
Ingredients
- 4 quarts boiling water
- 3 cups white sugar, divided
- ½ pound ginger root with skin, grated
- ½ cup honey
- ½ cup lime juice
- 1 cup fresh brewers’ yeast
Instructions
- Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
- Combine remaining boiling water
- 2 cups sugar
- ginger
- honey
- and lime juice in a large plastic container.
- Mix 1/2 cup lukewarm water
- 1 cup sugar
- and yeast together in a separate bowl. Let stand until yeast softens and begins to form a creamy paste
- about 5 minutes; stir into ginger mixture. Cover the container and let sit for 3 days.
- Skim foam from the top
- strain liquid
- and pour ginger beer into clean storage containers; chill.
Prep Time: 15 mins
Total Time: 3 days
Servings: 16