Ginger Beer — Wired Magazine

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

½ C ginger (finely grated)
1 C sugar
4 TBS lemon juice
4 TBS lime juice
¼ TSP baker's yeast
3 TBS dried hibiscus
1 TBS dried rose flower (available at and some specialty groceries)


Combine the ginger, sugar, lemon juice and lime juice with 6 C water and bring to a gentle boil.  Mix the yeast with ¾ C warm water and set aside.

After 30 minutes, remove the ginger solution form the heat.  Add the hibiscus and rose flower, stir and let sit for 10 minutes.  Add 10 C cold water and strain into a second container.  Stir in the yeast solution.

Funnel liquid into two 2 liter bottles (or the equivalent) to an inch below the cap, adding water if necessary.  Seal the bottles and store at room temperature for 24 hours.

Refrigerate and serve cold.


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