Homemade Ginger Beer Recipe

National Braai' Day gives you a perfect reason to serve jugs of ice-cold homemade ginger beer.


Prep Time

15 minutes

Cooking Time


Makes: 2 litres

Recipe Ingredients

  • 220 g fresh root ginger, peeled mass ( buy +- 260 g)
  • 2 lemons or oranges
  • 300 ml white sugar
  • 5 whole cloves
  • 2 ml Cream of Tartar
  • 2 litres boiling water
  • 10 g instant yeast (1 sachet)

Recipe Method

  1. Peel and slice the ginger into coin-thickness rounds. Place in a bowl with the sugar and the juice and roughly peeled skins of the lemon. Pound with a pestle or similar kitchen tool, to crush the ginger and extract the juices somewhat.
  2. Pour on the boiling water and stir to dissolve the sugar. Add the cloves and cream of Tartar. Set aside to cool down to blood temperature.
  3. Sprinkle over the yeast and stir it in lightly. Cover the bowl loosely with a cloth, and set aside at room temperature for 8 hours. The surface will have foamy bubbles if the yeast has worked correctly.
  4. Strain well, and bottle. Store in the fridge to halt any further yeast action.

Hints & Tips

Soda water, lemonade or 'Appletiser' may be added in when pouring out, to extend portions and give additional fizz and flavour twist.

A 20 ml of Jamaica Ginger from the home-remedy section in a pharmacy, can be added to increase the ginger flavour. Be aware that it has an alcohol base ingredient (ethanol) if this is of concern to you.