Watch our step-by-step video for this recipe below
Ginger beer is a favourite refreshing Jamaican beverage. I love Ginger because it not only tastes good, it’s good for your health! I like to add rum to my ginger beer, but it tastes just as good without it. I also like to make it on the sweeter side (1 1/2 cups sugar) because I serve it over ice, which dilutes the potency as it cools. However, I suggest you add 1 cup to 1 1/2 cups of sugar based on your own taste for sweetness.
This ginger beer recipe is traditional in potency and sweetness. I promise you it will be a hit when you serve it. However, you should also know that flavour intensity increases the longer it is stored. So if you prefer a milder flavour, just add water. Even better, if you’re used to carbonated ginger beer, mix it with soda water in individual glasses when serving for a really refreshing drink! Because everyone knows that there’s nothing like a cold glass of homemade Jamaican Ginger Beer!
Please note: Traditional Jamaican ginger beer is not fizzy. The cream of tartar (or traditional chew stick) is used to ferment the drink as to deepen the flavour.
1lb Fresh ginger root, peeled
10 cups Hot water
3-5 Whole cloves
1 Tbsp Cream of tartar
1/3 cup Fresh-squeezed lime juice
1 1/3 to 1 1/2 cups of sugar
2 Tbsp Rum (optional)
1. In a blender, blend pieces of fresh ginger in batches with water and pour mixture in large bowl
2. Add cloves and cream of tartar to mixture and steep in fridge overnight (or for at least four hours, if making same day).
3. Using a fine strainer (or one with a cheesecloth), strain steeped ginger beer into another bowl.
4. Add lime juice, sugar and, if using, rum to ginger beer and stir
5. Pour into a large bottle and store in fridge
Serve over ice