April 29, 2008


Filed under: Brewer's Recipes — Tags: , — recipemania @ 9:01 am

Although it is a soft drink, in South Africa it is traditionally known as “Ginger Beer”, produced by the first European settlers in South Africa, in the then wild country, in the absence of supplies and amenities. It made a comeback in later depression and war years when goods were scarce. We do not know how many adaptations have been made to the recipe since then, but this is how my mother makes it, as passed on to her by her ancestors and modified to the taste of our family members.

· 9 litres of water
· Tablespoon ginger root, thinly sliced and bruised with the back of a knife or ginger powder
· Tablespoon of Jamaica ginger powder
· 6 cups of brown sugar
· ½ cup lemon juice essence
· ½ cup raisins
· Tablespoon cream of tartar
· 1 yeast cake dissolved in a cup of warm water

Combine all ingredients in a plastic container. Let the mixture stand in a warm place for 48 hours. When the raisins are floating on the surface, line a funnel with cheesecloth and strain the liquid into two clean 4.5 litres jugs. Cover them tightly and let them stand overnight. Chill well before drinking.


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