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Ginger beer with lime

From: gourmettraveller.com.au SERVES 10

¼ tsp dried yeast
3 tsp ground ginger
3 tsp caster sugar
To serve:
lime wedges and mint
Lemon and ginger syrup
440 gm (2 cups) caster sugar
40 gm (8cm piece) ginger
60 ml (¼ cup) lemon juice

Combine yeast, ½ tsp ground ginger, ½ tsp sugar and 125ml room-temperature water in a jar, cover with muslin and secure with kitchen string. Each day for 5 days, add ½ tsp sugar and ½ tsp ground ginger and stir to combine. The mixture will start to foam a little after day 1 and then expand day by day.

For lemon and ginger syrup, on day 5, stir sugar and 3 litres water in a large saucepan over medium heat to dissolve sugar, bring to the simmer and set aside to cool. Meanwhile, finely grate ginger into a small sieve and press to extract juice. Add juice to syrup with lemon juice and stir to combine.

Strain ground ginger mixture through a muslin-lined sieve into lemon and ginger syrup (discard solids) and stir to combine.

Pour into sterile plastic screw-top bottles (see note), leaving a 5cm gap. Seal with lid and store in a cool place until fermented (4 days). Refrigerate until required, then serve over ice with lime wedges and mint.

Note To sterilise plastic bottles, rinse thoroughly with plenty of boiling water.