Something I hadn't ever considered making, despite it being one of He Who Must Be Fed's favourites. But a combination of finding an old book about making traditional sweets, and his birthday last week meant I had to have a crack.
I've tweaked the recipe slightly from the one I made, as the ginger wasn't fiery enough. This is a non alcoholic version, add a shot of vodka or rum for an extra kick.
If you like your ginger beer a bit sweeter drop the ginger to 150g, and add half an orange along with the lemon.
200g ginger, scrubbed and roughly chopped (no need to peel)
1 lemon, roughly chopped
100g light muscavado sugar
Bottle of lemonade, to serve
Makes around 10 servings, £0.78 per bottle (excluding lemonade)
As simple as it comes. Add all ingredients to a blender and blitz until there are no lumps left. Place a sieve over a large bowl and pour over the gloop. Allow to drain, push through as much moisture as you can. Discard the pulp. Add a muslin to the sieve, then pour the mix through for a second time. Again work with a spoon to get the most mix through. Squeeze the leftovers in the muslin to get the most out of the pulp.
Decant into a sterilised jar or bottle. Will keep in the fridge for two weeks.
To serve fill a glass 4/5 full with lemonade and ice, then top with ginger syrup. Stir well and enjoy.