Jamaican Ginger Beer

David Ulmer

"My friend from St. Kitts says to skip the yeast to avoid the carbonated alcohol. He laughs at America's fascination with bubbles in their drinks. For Mel Torme I added the 'tiny bubbles'. Add flavors of your choice (vanilla, almond, bay leaves, cloves, allspice, etc.)."
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Ingredients

3 d 15 m servings 213 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  1. Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
  2. Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
  3. Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.

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