There is abundant granny and grandpa love filling up our house this week. Handsome has grandparents day at school today, and thanks to having received fair warning, his Durban Granny and Grandpa are here to watch him in concert for the very first time. My little boy has been beyond excited to perform for them. (Said granny will no doubt place a very long and emotional grandson related comment on this post to concur.)
Although unplanned, this homemade Ginger Beer recipe is a good fit to today’s general euphoria and over excitement because it is pretty much one of my dad’s favourite things – only now its in a hipster juice jar. While I was making it I wondered if he might better like this homemade version over Stoney.
Then I took my Ginger Beer and turned it into a soda float, because sprinkles. The result was utterly fun and fabulous. The Ginger Beer itself is spicy with a subtle bite, but together with the ice cream it creates a float that is astonishingly refreshingly. A soda float for grown ups.
Now if I had a plate of steak, eggs and chips to serve along side this Ginger Beer float on the front seat of a red Ferrari, I would pretty much be my dad’s favourite forever.
This recipe was given to me many years ago by a dear friend of mine Kate. Kate and I trained together and back in the early days of her career, Kate’s love of natural, simple but perfect deli inspired food had her preparing beautiful homemade recipes like this Ginger Beer a long time before it was cool and hipster to do it.
Kate now lives a life many would die for – cooking for guests around the world and travelling to exotic places in the downtime.
Thank you for this classic recipe Kate, I still love it and it always makes me think of you.
Two very important things you should know about making this Ginger Beer.
1. You will find Jamaican ginger in a chemist or at Dischem. I use the Lennon’s range which comes in an orange and yellow box.
2. Ginger Beer may continue to ferment even in the refrigerator. Fermentation causes gas. Trapped gas will explode. (I store the Ginger Beer in a plastic bottle and place the lid on very lightly.) Take great care when releasing the lid. This Ginger Beer will keep for a week in the refrigerator.
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Wishing you all a wonderful weekend.
- 750 ml (3 C) sugar
- 2 liter (4 C) boiling water
- 2 liter (4 C) cold water
- 10 g (1 packet) instant yeast
- 15 ml (1 T) Jamaican ginger
- 10 ml (2 t) gingerroot, grated
- 5 ml (1 t) lemon rind
- to serve: quality vanilla ice cream and sprinkles
- Place the sugar in a large pot and add the boiling water.
- Stir until the sugar is dissolved.
- Add the cold water and leave to stand until the water reaches room temperature.
- Add the yeast, Jamaican ginger, lemon rind and gingerroot, whisk well to combine.
- Allow the ginger beer to stand in a cool place for 6 - 8 ours to allow the yeast to ferment.
- Whisk well again and refrigerate overnight.
- Discard any foam that may have risen to the top.
- Serve ice cold.
- Alternatively, top a glassful of ginger beer with vanilla ice-cream and sprinkles.