Lemon-based Ginger beer

Recipe is for 1.5 L plastic bottle

• 2 tblspns warm water

• 1/2 tspn sugar

• 1/4 tspn dried yeast granules
  -

• 1 cup sugar

• juice of 2 lemons

• rind of 2 lemons

• 1 tspn to 1 tblspn dried ginger

Put first measure of sugar in warm water to dissolve, add yeast and stir. Place in warm place to start working.

Finely grate or slice rind from 2 lemons and place in a heatproof container with the 1 cup of sugar and the dried ginger. Pour over 1 cup of boiling water and leave to steep for 10 minutes. Strain into 1.5 L plastic bottle in which the ginger beer will be made. Top up bottle with cool water to near top so that final temp is approx. body temp. Add yeast to bottle as soon as it shows signs of working, ie. it foams. Cap bottle tightly. Mix thoroughly and put in a warm place. Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as I guess there is a risk of explosion with this! Refrigerate until thoroughly chilled and OPEN WITH GREAT CARE!

Recipe Two

The Original Recipe

Recipe is for 1.5 L plastic bottle

• 2 tblspns warm water

• 1/2 tspn sugar

• 1/4 tspn dried yeast granules

• 1 cup sugar

• juice of 2 lemons

• rind of 2 lemons

• 1 tspn to 1 tblspn dried ginger

Put first measure of sugar in warm water to dissolve, add yeast and stir. Place in warm place to start working.

Finely grate or slice rind from 2 lemons and place in a heatproof container with the 1 cup of sugar, the lemon juice and the dried ginger. Pour over 1 cup of boiling water and leave to steep for 10 minutes.

Strain into 1.5 L plastic bottle in which the ginger beer will be made. Top up bottle with cool water to near top so that final temp is approx. body temp. Add yeast to bottle as soon as it shows signs of working, ie. it foams.

Cap bottle tightly. Mix thoroughly and put in a warm place. Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as I guess there is a risk of explosion with this!

Refrigerate until thoroughly chilled and open with great care!

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Day 1 Hr 10 Min

Servings  (Help)

id="ctl00_CenterColumnPlaceHolder_recipe_rblUS" name="ctl00$CenterColumnPlaceHolder$recipe$servings" value="rblUS" checked="checked" type="radio"US id="ctl00_CenterColumnPlaceHolder_recipe_rblMetric" name="ctl00$CenterColumnPlaceHolder$recipe$servings" value="rblMetric" type="radio"Metric Calculate

 

Original Recipe Yield 2 pounds

 

Ingredients

• 2 pounds ground beef

• 1/2 teaspoon coarsely ground black pepper

• 1/2 teaspoon minced garlic

• 1/2 teaspoon ground mustard seed

• 3 tablespoons curing salt

Directions

1. In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.

2. Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

Copyright LeathMac.Com - Laurie Leathem - 2004 ©-+