A fun recipe for testing out drink fermentation, with an alternative option for those just looking for a sip of refreshing gingery zest!  

 Makes 1 cup syrup or 2L ginger beer 

Ingredients  

For the ginger syrup: 

¾ cup granulated sugar
½ cup water
3 Tbsp peeled & grated fresh ginger
Soda water
Lemon wedges 

 For the fermentation: 

1 tsp instant yeast
¼ cup lemon juice
1.5L still water  

Method  

1. Add sugar and water to a pot over high heat. Bring to the boil and stir to dissolve the sugar completely.
2. Add the ginger and boil for 2 minutes, then remove from the heat and leave to infuse for at least 2 hours.
3. Sieve out the grated ginger to leave behind a thick ginger syrup. Decant this into a sealable jar.
4. To use as is, add 3 Tbsp (or amount as per preference) of ginger syrup to a glass and top up with soda water. Stir to combine and finish with ice and lemon wedges.
5. To ferment, add yeast to a 2L glass or plastic bottle (or divide between two 1L bottles).
6. Add all the ginger syrup, followed by the lemon juice, then the water.
7. Seal tightly and shake bottle vigorously until well combined and yeast has dissolved into the solution.
8. Set bottle in a dry, dark spot at room temperature (like a cupboard or shelf out of direct sunlight) and allow to ferment for 2-3 days. For slower fermentation, place in the fridge for 5-6 days.
9. Loosen lid once a day to release pressure building within the bottle – this will prevent the bottle from bursting.
10. After 2-3 days, taste the ginger beer. If you’d like a tangier fermented taste, leave for another day or two. Once ready, serve with ice and refrigerate further until finished. Consume within 5 days.

Good to know  

As the days pass, the ginger syrup and water will begin to ferment, causing carbonation from the yeast feeding on the sugar. The fermented ginger beer will be tangy, bubbly and sharp. While topping up the ginger syrup with some soda water will achieve a carbonated drink too, it delivers a sweeter taste. Whether you’re tight on time and want a quick cool down, or enjoy the fermentation process, both result in fresh, fun drinks you’ll love.  

Recipe & Styling: Sjaan Van der Ploeg
Photographs: Zhann Solomons