Ginger beer

We just started making our own ginger beer this summer. Cost-wise I don't think it's much of a saving on shop-bought pop unless you buy bulk ingredients, but it's a darned sight tastier and recalls a less commercial age.

The recipe we use is here, but it's very easy.

This makes a 2-liter bottle. We usually double everything up.

Place 1 cup of sugar, 1/2 cup of water, and 2 tbsp grated ginger in a pan. Heat until the sugar is dissolved (yes, it looks a frightening amount, but it does dissolve, honest). Let the mixture steep for an hour or so until it cools.

Strain the syrup to remove the bits.

Get a cleaned-out 2-liter bottle and pour in 1/8 tsp dried yeast, the strained syrup, 3 tbsp lemon juice, and top up with cold water. Put the lid on and shake, then leave in a cool spot for a few days. Check it daily and crack the lid to let off pressure. There should be a bit of a fizz. It is now ready. Keep refrigerated to stop the fermentation.

Note - plastic bottles are probably safer than glass. Also you can feel the pressure building up by giving the bottle a squeeze. If there's no 'give' it's time to let off some steam!