Homemade Ginger Beer

You guys might be wondering what motivated me to make my own ginger beer. I have Lindsay to thank for that. Do you guys know Lindsay? She’s the superstar behind the design of many many food blogs out there (mine included) thanks to her company Purr Design, she has written not one, but two cookbooks, and she posts regularly on her own food blog, Love and Olive Oil. For the past few months, she has been challenging herself in the kitchen and asking her readers to join in her challenges. For the month of May, she decided to tackle Homemade Ginger Beer. Since the Dark and Stormy is one of my favorite cocktails out there (I’ve even made Dark and Stormy cupcakes!), I decided I’d join in the party.

Homemade Ginger Beer

After reading Lindsay’s post, I decided to go with Jeffrey Morgenthaler’s recipe for homemade ginger beer. Since I have my beloved Zeus, I knew I’d have no issue procuring the fresh ginger juice. The only things I needed to purchase was a bottle to brew the ginger beer in and the champagne yeast used in the recipe. I decided to go with this 32 oz bottle with a flip top lid. I decided it would be perfect for the ginger beer and later for serving water out of when we have guests over.

Zeus the Juicer

Once the bottle and yeast arrived from Amazon, I set out to start my first batch of ginger beer. Since Jeff’s recipe was for 16 oz, I simply doubled it. However, I had underestimated how much ginger I would need for the 2 oz of ginger juice… I also realized at that point how difficult it was to count out 50 granules of yeast. And how SMALL of an amount of yeast that was. Deflated, I decided to try again in a few days.

Homemade Ginger Beer

While the days were passing, I started reading more of the comments on Jeff’s post with the recipe. Multiple people had commented that counting yeast granules was absurd and even if you did, it didn’t usually give the fizziness expected from ginger beer. Somewhere deep down in the comments, Jeff mentioned that he uses ~1/16 tsp of yeast per 16 oz bottle instead of counting out granules of yeast.

Ginger beer ingredients

So I set out again to make homemade ginger beer. This time, I made sure I had plenty of ginger on hand for juicing. I topped my mixture with the 1/8 tsp of yeast for my 32 ounces of ginger beer, shook it, put a lid on it and took it to the basement. Jeff mentioned that you can have bottles explode, so I wanted to store my ginger beer in a safe place while it fermented.

Homemade Ginger Beer

Exactly 48 hours later, I moved the ginger beer to the fridge and we tried it the next day. The verdict? Definitely worth making at home. Hands down, amazing. 32 ounces only made a couple Dark and Stormys so I look forward to making this again and playing around with the amount of lemon juice in the recipe. Some of the commenters on Jeff’s page even had ideas of adding honey or herbs like thyme.

kitchenchallenge-may

Thanks Lindsay for challenging me to make something at home that I never would have thought to make on my own! Be sure to check Lindsay’s blog to see how everyone else did.

One Year Ago: Raspberry Rhubarb Muffins and American Potato Salad
Two Years Ago: Chipotle Pork Stew
Three Years Ago: Chocolate and Peanut Butter Pops and Homemade Ding Dongs
Four Years Ago: Rhubarb Rolls
Five Years Ago: Chocolate Cupcakes with Cream Cheese Frosting

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Homemade Ginger Beer

Ingredients:

2 ounces ginger juice
4 ounces fresh lemon juice, finely strained
6 ounces simple syrup
20 ounces warm water
1/8 tsp champagne yeast

1 32 oz bottle

Directions:

In your bottle, combine ginger juice, lemon juice, simple syrup, and water. Shake to combine.

Top mixture with yeast. Seal the cap securely, shake well, and store for 48 hours – no more, no less – in a warm, dark place.

After 48 hours have passed, refrigerate immediately to halt the process.

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15 Responses to “Homemade Marshmallows”

  1. #
    1
    SimplySweeter — October 4, 2010 at 1:09 pm

    Yum! These look FABULOUS!!

    http://www.simplysweeter.blogspot.com

  2. #
    2
    Fun and Fearless in Beantown — October 4, 2010 at 1:35 pm

    I’m so curious to see what homemade marshmallows taste like! They look pretty awesome in the pictures!

  3. #
    3
    Kris @ everywhereorange.com — October 4, 2010 at 3:31 pm

    yum!!! i love homemade marshmallows!!! i like to chocolate dip 2 sides so they look like little ice cream sandwiches!

  4. #
    4
    Eliana — October 4, 2010 at 7:37 pm

    I wouldn’t even need chocolate and graham crackers to enjoy these. I could gobble them up all by their lonesome.

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    5
    Elina — October 4, 2010 at 7:43 pm

    Hmm, I would think they’re really tricky but it sounds like I was wrong. I’m not the biggest marshmallow fan but I have a feeling that homemade taste way better!

  6. #
    6
    Rachel Cannon Humiston — October 4, 2010 at 9:06 pm

    Marshmallows have been on my shortlist for a while now. You just pushed me over the edge. I can just see some dipped in chocolate or rolled in toasted coconut and packaged up for the holidays! Question – where do you find the gelatin in the supermarket? In the baking aisle?

    Rachel
    http://theavidappetite.com

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    7
    Megan — October 5, 2010 at 12:08 am

    You can actually put the marshmallows in the fridge, and they will set up faster.

    I don’t like store-bought marshmallows (unless they’re toasted), but the homemade ones just have such an incredible texture… and I love that you can flavor them however you want. I used to make 5-spice marshmallows at Flour. I really want to make them at home.

    These look gorgeous! I might have to make some for hot chocolate season.

  8. #
    8
    The Small Boston Kitchen — October 5, 2010 at 12:30 am

    I
    WANT
    THESE
    NOW.

    Seriously. These look amazing!!

  9. #
    9
    Cupcake Kelly — October 5, 2010 at 1:27 pm

    How many grams of gelatine are in each pack? I have a feeling different countries have different amounts…

    I had a great cassis marshmallow at an afternoon tea recently and thought they were really hard to make.

  10. #
    10
    nutmegnanny — October 5, 2010 at 3:00 pm

    I have yet to make homemade marshmallows….I need to get over that fear!

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    11
    yipeiokyay — October 5, 2010 at 11:58 pm

    Silly question…

    If I was making Rice Krispie Treats could I just mix the cereal in and then pour it all into a pan to set up?

    I just thought they might taste better with the homemade marshmallow.

    Thanks.

  12. #
    12
    Jen — October 6, 2010 at 1:18 am

    Rachel – The gelatin is near the Jello in my super market. It’s up on the top shelf.

    Cupcake Kelly – My box of gelatin says 1 oz for 4 small envelopes. Does that help?

    yipeiokyay – Sounds like it could work. You might want to throw some butter in too? Alton Brown did say you can use them to make Rice Krispies treats during the episode, but he implied that you do it after they have set up.

    To everyone who has been afraid of making marshmallows – it’s seriously SO EASY. Do it!

  13. #
    13
    Kara — October 10, 2010 at 11:35 pm

    I love love love making marshmallows! You can flavor them, too, so try out different extracts and flavorigns in them for an extra kick. Peppermint ones with mini chocolate chips on top are AWESOME

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    14
    Virginia — January 12, 2011 at 4:44 pm

    Okay, even tho I read your blog often, this is the first recipe I’ve actually tried. I’ve been dying to do homemade ‘mallows because the stay-puff ones taste like the gas they use to puff them up. 🙁 Mine are drying now, so no report on how they came out yet, but I have to agree – except for my nervousness working with hot candy (legacy of a drop of hot caramel on a bare foot that left a mark for years) – these were super-easy.

    Question: my gelatin smelled kind of bad when it had sat in the water for a while, tho the smell seems to have gone away. Did this happen to you? Could my gelatin have been a little funky? (Can gelatin even go funky?). Thx!!

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    15
    Jen — January 12, 2011 at 4:49 pm

    Virginia – I do remember the gelatin having a weird smell that does go away. I hope you enjoy them as much as we do. A friend told me that if you can’t wait the full 4-hours you can pop them in the fridge to speed up the process.

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