30g piece of fresh ginger root, about 1½ inches long and 1-inch diameter, peeled and crushed with the
flat side of a cleaver or large, heavy knife
Zest of 1 medium-sized lime
5½ tbs strained fresh lime juice
0.9 litres boiling water
1tbs active dry yeast
4tbs lukewarm water (110° to 115°)
- A week ahead, combine the ginger, lime peel, lime juice and sugar in a large ceramic bowl, and pour the boiling water over them. Stir until the sugar dissolves completely, then let the mixture cool to room temperature.
- In a small bowl or cup, sprinkle the yeast over the luke-warm water. Let it stand for 2 or 3 minutes, then stir to dissolve completely.
- Set the bowl in a warm, draft-free place for about 5 minutes or until the mixture begins to bubble, and then almost doubles in volume.
- If no bubbles develop, discard the mixture and repeat the process with yeast from a fresh package. Add the yeast to the ginger mixture and stir thoroughly.
- Cover the bowl tightly with foil or cling film, leave in a warm, draft-free place to ferment for a week. Stir the ginger beer every other day. After a week the mixture will be mildly carbonated.
- Strain the ginger beer through a fine sieve and, using a funnel, pour the liquid into a 1 litre glass or ceramic bottle and cork it tightly. Let the beer ferment at room temperature for 3 or 4 days longer, then refrigerate until thoroughly chilled.