Homemade Ginger Beer

Thoroughly wash fresh ginger under running water and scrub away any dirt with a brush. there is no need to peel the skin if the ginger is young and smooth.

Grate the ginger on a fine grater or slice it into very thin pieces, a larger surface area will release more flavour and heat into the liquid.

In a saucepan, bring one litre of water to a boil, add the granulated sugar and stir with a spoon until the sugar is completely dissolved and a clear syrup forms.

Add the grated ginger, reduce the heat to a minimum and let it simmer gently for about 10-15 minutes so the ginger releases its essential oils and the syrup develops a bold heat.

Remove the saucepan from the heat and let the liquid steep, covered, for at least 30 minutes, the longer it steeps, the more intense the ginger flavour will be.

Strain the cooled liquid through a fine-mesh sieve into a large jug or jar. press the ginger pulp firmly to extract as much liquid as possible.

Squeeze the juice from the lemons and add it to the ginger syrup. stir and taste, adjust with another spoonful of sugar or lemon juice to your preference.

Once the base has cooled to around 25 °C (lukewarm, not hot), add the dried yeast and stir gently. hot liquid would kill the yeast.

Loosely cover the jug with a clean cloth or a lightly resting lid and let it ferment at room temperature for 24-48 hours, until fine bubbles begin to form on the surface.

Transfer the finished drink into sealable bottles, refrigerate, and always carefully release the pressure before opening to prevent overfoaming.

Fill tall glasses with a generous handful of ice and pour the ginger base into each glass to about two-thirds full.

Top up with chilled sparkling water for extra fizz and refreshment, stir gently, and garnish the rim of the glass with a slice of lime and a sprig of fresh mint.