Hooray! It’s Friday and so close to beer o’clock! How does a refreshing ginger-beer shandy sound? Not a beer lover? You will be after tasting this.

SERVES 6

INGREDIENTS
990 ml lager
510 ml ginger beer
2 lemons, sliced
6 mint sprigs, to garnish

METHOD
1. In a large pitcher, combine the lager and ginger beer. Stir in most of the lemon slices (keep six aside to garnish).
2. Place a few ice cubes in six glasses and pour in the mixture.
3. Garnish with lemon and mint.

Making your own cocktails at home can be an easy and fun way to get creative with your drinks. These salted mango and vodka slushies make delicious party starters!

The post Ginger-beer shandy appeared first on MyKitchen.

To celebrate the weekend, we thought it fitting that you quench your thirst with our refreshing granadilla, ginger beer & brandy cooler! But remember to savour the moment, it won’t last forever.

SERVES 6 ⁄ PREP TIME 10 min  

INGREDIENTS
Pulp of 12 granadillas
1 cup brandy 
4 limes, 3 juiced + 1 sliced
6 glasses ice
6 cups ginger beer
Handful mint

METHOD
1. Mix the granadilla pulp, brandy and lime juice together.
2. Divide between 6 ice filled glasses and top with ginger beer.
3. Garnish with mint and lime.

Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

If granadilla, ginger beer & brandy coolers aren’t your thing, celebrate cocktail hour with Champagne cocktails with chamomile and berries.

The post Granadilla, ginger beer and brandy cooler appeared first on MyKitchen.

Pro chef Liziwe Matloha shows us how to make her famous gemere. This local drink is a delicious ginger beer refresher – perfect for summer!

MAKES 5 L // COOKING TIME 15 min, plus 1-2 days for fermentation

INGREDIENTS
100 g ground ginger
1 tsp cream of tartar
1 tbsp instant dry yeast
5 L warm water
200 ml lemon juice
2 cups brown sugar
20 raisins

METHOD
1. In a clean bucket with a lid, add the ginger, cream of tartar and yeast. Stir until well combined.
2. Add half the water, and lemon juice, and whisk everything together until well-combined. Add the rest of the water.
3. Pour the sugar into the mixture and allow it to sink to the bottom. Do not stir.
4. Add the raisins and close the lid tightly.
5. Set aside in a slightly warm place overnight (preferably 2 nights) to ferment. Once the raisins have floated to the top, the gemere is ready to drink.
6. Strain through a sieve and chill before enjoying with ice and slices of fresh lemon.

Liziwe’s Top Tip:
Keeping the sugar at the bottom and not stirring stalls the dissolving process caused by the yeast, so you don’t have to keep adding more while the gemere ferments.

Styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

For an extra quick and delicious local recipe, try our DIY ginger beer.

The post Chef Liziwe Matloha’s famous gemere recipe appeared first on MyKitchen.