Ginger Beer Concentrate
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 36 oz
- Category: Beverages
Mix this fiery ginger beer concentrate with club soda to make homemade ginger beer. Adjust the amounts of sweetener, club soda and lime to suit your tastes. Preserve leftover concentrate by freezing it in ice cube trays.
- 1 1/4 pounds fresh ginger, roughly peeled and chopped into 1-inch chunks
- 2 cups filtered water, divided
- 1 cup freshly squeezed lime juice (from 4 to 5 limes), plus more as garnish
- 1 1/4 to 1 1/2 cups of agave nectar, honey or pure cane sugar (to taste, see note)
- club soda
- In a blender or food processor, liquefy the ginger and 1 cup of water for 3 minutes. Strain the juice into a large bowl or pitcher. Transfer the ginger pulp back to to the blender or food processor, add another 1/2 cup of water, and liquefy again. Strain again, adding the liquid to the first batch. Again transfer the pulp along with another 1/2 cup water, liquefy again, and add to the liquid. Press on the solids with the back of a big spoon to squeeze out as much of the juice as you can.
- Discard the mashed solids and rinse out your blender/food processor. Pour the liquid into the blender/food processor. Pour in the lime juice and 1 1/4 cups sweetener. Blend for 30 seconds. To taste for sweetness, pour about 2 ounces ginger concentrate into a glass along with about 8 ounces of club soda. If it’s not sweet enough, blend in more sweetener until it reaches your preferred sweetness.
- Refrigerate up to 3 weeks. Shake before serving. Add a squeeze of fresh lime to your ginger beer before serving. Fresh mint and/or candied ginger make nice garnishes as well.
- Adapted from Lottie and Doof, originally from Jam It, Pickle It, Cure It by Karen Solomon.
- Yields about 36 ounces ginger beer concentrate. If you are using 2 ounces ginger beer concentrate per ginger beer, that means you can make 18 ginger beers. Feel free to double the recipe if you’re throwing a party.
- I’ve tried this recipe with agave nectar and honey. I prefer the neutral taste of agave nectar. Pure cane sugar is traditionally used in Jamaican ginger beer recipes and may produce the best flavor of all.
- If you want a ginger ale syrup recipe, check out Joy the Baker’s recipe.
- If you’re not sure what to do with all that ginger beer concentrate, freeze it in ice cube trays! The cubes will last for several months in the freezer (store them in an airtight freezer bag). See photo below.