Gingerbeer Bundaberg style Drink
Recipe for a fermented ginger drink with sugar and lemon juice, offering a refreshing, slightly spicy, and tangy flavor. This version adapted for 2 liters can b
Recipe for a fermented ginger drink with sugar and lemon juice, offering a refreshing, slightly spicy, and tangy flavor. This version adapted for 2 liters can be consumed plain or used as a base for cocktails. It can be fermented for natural carbonation or prepared quickly with sparkling water for a non-alcoholic alternative.
Time
1 d. 35 min. =
20 min. +
15 min. +
1 d.
Utensils
1 sauce pan1 strainer1 thermometer1 cake mold2 glass bottles 1l
Ingredients for 10 parts
- 120 g. sugar
- 2 L. water
- 150 mg. dry yeast
- 20 g. pur sucre de canne
- 6 ml. lemon juice
- 88 g. ginger
Steps
- Peel and finely grate the ginger.
- Blend the grated ginger with 200 ml of water to extract the juices.
- Pour the mixture into a saucepan with the remaining 800 ml of water, sugars, and vanilla (if used).
- Bring to a simmer and maintain for 15 minutes without boiling.
- Let cool to room temperature, then infuse in the refrigerator for 2 to 3 days.
- Strain carefully through a sieve.
- Add lemon juice and top up with cold water to reach exactly 2 liters.
- When the mixture is below 25°C, add the dry yeast.
- Pour into pressure-resistant glass bottles fitted with an airlock.
- Let ferment for 24 to 48 hours at room temperature, then refrigerate once bottles are firm.