Homemade ginger beer
- Preparation and cooking time
- Plus cooling
- Serves 4-6
- 200g ginger , thickly sliced
- 2 large lemons , peeled and juiced
- 75g golden caster sugar
- 100g light brown muscovado sugar
- 1 litre soda or sparkling water
- mint sprigs, to serve
- STEP 1
Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
- STEP 2
Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
- STEP 3
Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.