GINGER BEER

GINGER BEER
Makes 1 (22-ounce) bottle

Note: It’s crucial to use a bottle that can be sealed tightly. If the seal is loose, the final product will be flat. Also, make sure to fill the bottle to the top with liquid; if there is too much air in the bottle, the ginger beer will not be sufficiently carbonated. 

4 tablespoons grated fresh ginger
½ cup sugar
½ cup water
¼ cup lemon juice form 2 lemons
Pinch champagne yeast

Place ginger in fine mesh strainer set over medium bowl, and press with wooden spoon to extract 2 tablespoons juice; discard ginger pulp. Heat sugar and water in small saucepan over medium-high heat until sugar completely dissolves, about 5 minutes. Let cool to room temperature.

Pour ginger juice, sugar syrup, and lemon juice into 22-ounce bottle. Add 1 pinch (about 25 crystals) yeast to bottle. Fill bottle to top with lukewarm water.

Cork or cap bottle tightly. Shake well to combine ingredients. Store bottle in warm, dark place for 48 hours then refrigerate immediately. Serve when cold.