I wanted to brew a probiotic ginger beer and came away with a fun and tasty byproduct…
I’m making ginger beer as a probiotic alternative to soda, mixer, etc. Sugar, ginger, lemon zest, lemon juice and yeast. You can keep it as a syrup or diluted like this as a ready drink. I could see the syrup being useful, too, by omitting the yeast and not adding more water… Just add to seltzer for a similar outcome, but you lose a lot of the extra benefit from the yeast.
The recipe mentioned drying the solids after straining and eating as a ginger candy but holy nuts … Going to try a pork pie with some of this in or added on top. It’s so good…
Grate a good 5-6" piece of ginger, cup of water, cup of sugar, zest a lemon and simmer for an hour. (My version was a triple batch, though I didn’t triple the lemon and should’ve at least doubled it. I can fix it in post.)
Cool, strain and either store like that or add water and optionally yeast to dilute to desired strength, to get to a liter or so (again, mine yielded more, this is a large growler). Scales up well, though you’ll want to taste for sugar and ginger levels. The yeast was very active in mine, had to burp it at least daily for a few days.
