HOMEMADE GINGER BEER RECIPE

YIELDMakes about 2 quarts

ACTIVE TIME15 min

TOTAL TIME1 1/2 days to 2 days

INGREDIENTS About 1/4 pound ginger, peeled 1 cup sugar 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon active dry yeast About 2 quarts water

Equipment: a Microplane grater; a funnel; a clean 2-liter plastic bottle with cap

PREPARATIONGrate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding.

Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt.

Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar.

Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.

Chill ginger beer until very cold.

COOKS’ NOTE: Ginger beer keeps, chilled, 1 week.

HOMEMADE GINGER ALE RECIPE

YIELDMakes about 1 1/2 cups syrup (enough for 4 to 6 drinks)

ACTIVE TIME10 min

TOTAL TIME3 hr (includes chilling)

INGREDIENTS 1 1/2 cups chopped peeled ginger (7 ounces) 2 cups water 3/4 cup sugar About 1 quart chilled seltzer or club soda About 3 tablespoons fresh lime juice

PREPARATIONMake syrup: Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.

Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.

Assemble drinks:Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2 teaspoons lime juice per 3/4 cup seltzer, then adjust to taste).

COOKS' NOTE: Ginger syrup keeps, chilled, 1 week.