Hot? Cool Down with Homemade Ginger Beer
Prep time: 
Total time: 
Serves: 2 litres
  • 250g sugar
  • 2 litres water (should be chlorine free – a large pinch of ascorbic acid (vitamin C), or the juice of a lemon will remove the chlorine if you are unsure)
  • ½ teaspoon cream of tartar (this stabilises the acid level but is not essential)
  • Juice of 1 lemon
  • 2 or 3 inches of ginger, peeled and grated (dried ginger powder is an alternative)
  1. Tie the grated ginger in a small piece of muslin. Place it (or dried ginger) with the sugar, lemon juice, cream of tartar and water in a large jug.
  2. Stir until the sugar has dissolved. Cover with a cloth fixed in place with an elastic band, or just a lid if there is one.
  3. Leave for about five days (or until it tastes just a little sweeter than you would like the finished product to be) then carefully pour into plastic pop bottles or swing top bottles using a fine sieve and a funnel.
  4. It is ready to drink within two or three days, though a week is fizzier. Chilling in the fridge will stop any further fermentation if you are happy with the level of fizz and sweetness.
Recipe by Hotel Mockingbird Hill at