“If there’s one thing my grandma is known for, it’s her deliciously sweet, home-made ginger beer. Over the years, it’s become something of an institution – and a requisite for the festive season – as she only makes it once a year, for Christmas. Trust me, no December is complete without litres of Ouma’s brew to go around.” Nicole Kemp, F&HE copy editor
This recipe is a tribute to Nicole’s maternal grandmother, Carol Nel.
Home-made ginger beer
- 7L (28 cups) cold water
- 1kg white sugar
- 2g (1 tsp) ground ginger
- 5g (1 tsp) tartaric acid
- 5g (1 tsp) cream of tartar
- 85g (½ cup) raisins
- 1 x 10g packet instant dry yeast
Place all of the ingredients in an extra-large glass jar. Mix until well combined. Cover with a clean tea towel. Set aside to ferment overnight.
When ready to serve, pour the ginger beer through a chinois or a fine-mesh sieve into clean glass bottles. Keep refrigerated.