GINGER BEER
| 💛 With Classic |
| 🍽 Servings: 3 x 500 ml |
| ⏱ Prep time: 5 minutes |
| ⏱ Resting time: 8 - 24 hours |
| 📈 Difficulty: Easy |
| 🌱 Vegan |
INGREDIENTS
- 360 ml Ginger Shot Classic
- 70 grams sugar
- 1/4 tsp active dry yeast
- approx. 1 L tap water
PREPARATION
- First, rinse a soft 1 1⁄2-liter plastic bottle, then add the ginger shot, sugar, and yeast.
- Fill the bottle with cold tap water up to 3 cm below the rim and seal it. Invert the bottle several times to thoroughly mix the ingredients. The bottle should still be soft when you press on it.
- Then, leave the bottle at room temperature until fermentation begins – this can take 8-24 hours depending on the conditions. When the bottle is under pressure – meaning it no longer yields – the ginger beer is ready and can be chilled.
P.S.: If the bottle remains in the refrigerator for more than 2 days, you should release the pressure from time to time. To do this, open the bottle very slowly, reseal it, and then chill it again.
- Serve ginger beer ice cold and garnish with ice cubes, limes, or lemons as desired!
CAUTION: Ginger beer can be stored in the refrigerator for a maximum of one week.
The finished Ginger Beer
