Ginger beer is often made as a live fermented brew, a time-consuming and messy process—our method shortcuts time, but not flavor. For a controlled version of premade ginger beer, use a soda siphon to provide carbonation.
Recipe information
Yield
makes about 4 quarts
Ingredients
Preparation
Step 1
Place the ginger and cucumber in a food processor and pulse until finely chopped. Pour them along with any juice into a large saucepan over medium heat and add the chilies, mint leaves, sugar, honey, water, juice, peppercorns, and soda. Bring to a boil and simmer for 15 minutes until the liquid becomes syrupy enough to coat the back of a spoon. Remove from the heat and let cool overnight. Strain the ginger beer through a fine-mesh sieve into a food-safe container and refrigerate; it will keep for 4 days, refrigerated.
Step 2
The ratio of syrup to club soda is 1:3 when made to order. If using a soda siphon, pour 1 cup syrup and 3 cups water into a 1-liter soda siphon.
