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Homemade ginger beer

By Siba Mtongana

Serves Makes 2 litres

Difficulty Easy

Prep Time 20 minutes, plus 2 days’ standing time

Cooking Time 10 minutes

Ingredients

200 g white sugar
8 cups water
2–3 t ground ginger
75 g fresh ginger, grated
¼ t tartaric acid
½ t cream of tartar
2 fresh pineapples, peeled and diced
½ lemon juiced (optional)

Method

Heat the sugar and 1⁄2 cup water in a saucepan, stirring continually until the sugar has dissolved without coming to a boil. Add the ginger, tartaric acid and cream of tartar and bring to a simmer. Simmer for 5–10 minutes, or until the mixture has thickened and is slightly golden in colour.

Mix the syrup with the remaining water and transfer to a 2 litre plastic bottle and add the pineapple. Place in a warm place for two days, opening the bottle every 12 hours to allow the gas to escape.

Strain, chill and add the lemon juice. Serve with fresh pineapple slices and crushed ice.

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