Cheat’s ginger beer

By Sara Buenfeld

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 6

Create a wonderfully refreshing alcohol-free summer spritz with only four ingredients - make as spicy as you like

Nutrition and extra info

Nutrition per serving

kcalories: 113

protein: 0g

carbs: 27g

fat: 0g

saturates: 0g

fibre: 0g

sugar: 27g

salt: 0g

Save to My Good Food Print

Ingredients

100g ginger, scrubbed and roughly chopped
1 lemon, chopped
100g light muscovado sugar
1-litre bottle chilled lemonade or sparkling water, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

Put the ginger and lemon in a bowl, pour over 300ml water and blitz with a hand blender until very smooth. Strain through a sieve into a bowl, then press the pulp to remove as much liquid as you can. Add the sugar to the bowl and blitz again.
Decant into a bottle. Chill until ready to use. Add the lemonade or sparkling water to dilute before serving.

Recipe from Good Food magazine, August 2012

Comments, questions and tips

Comments

Show comments

Ratchelle19:28, 13th Jun, 2014

Wow, this is lovely and so simple to make, very refreshing.

nurturebird14:45, 5th Aug, 2013

Yum Yum! Easy - Delicious - Impressive .... splendid.

nurturebird16:24, 4th Aug, 2013

This is delicious. I kept it in the fridge for over 2 weeks and it was still great.

jean59404:40, 11th May, 2013

Very easy to make, my 11 year old son made it really and loves it

lurwin02:17, 27th Nov, 2012

Really nice, didn't bother with the sugar, as thought there'd be enough in the lemonade itself, lovely and refreshing!

silverleaf08:56, 26th Aug, 2012

marvellous. so easy and quick. mixed with apple juice and elderflower . any way.

rbrowitt08:13, 20th Aug, 2012

Gorgeous fresh lemon and ginger taste and really quick and easy to make. We tried it with sparkling water and couldn't get rid of the strong sparkling water taste, so tried it with lemonade and it was divine. I'll certainly be making lots more using this recipe.