Ratty’s Great Ginger Beer

• 200g (1 cup) Sugar
• 120ml (1/2 cup) Water
• 20g (approximately 2 Tablespoons) freshly grated Ginger
• 44ml (approximately 3 tablespoons) Lemon Juice, about 1 lemon
• 1656ml (7 cups) Water
• 1/8 teaspoon Active Dry Yeast, or Brewer’s Yeast (unless you do not plan to ferment)

1. Make your ginger syrup – Zest your lemon. Peel your ginger with the tip of a spoon and finely grate about 20grams (2 tablespoons).
2. Place sugar, zest, and grated ginger in a small saucepan with 120ml (1/2 cup) water over medium-low heat. Stir occasionally, until sugar is completely dissolved. Remove from heat and allow to steep for at least 1 hour.
3. If you don’t want to ferment: Stop here. Strain the syrup into a bottle and store in the fridge. Add 2-4 tablespoons (depending on your desired strength) to a glass of water (flat or sparkling), or club soda with ice.
4. For Fermentation: Sprinkle yeast into a bottle or jar large enough to hold all your liquid, with a little head room. Add the syrup, lemon juice, and water
5. Stir, or cap your bottle/jar and shake until the yeast is dissolved
6. Place on a shelf, out of direct sunlight (not in the fridge, or your beverage won’t ferment properly) for 2-3 days, or until bubbles are achieved. Open the bottle/jar once a day to prevent too much pressure from building up
7. Once your preferred level of fermentation is reached, store in the fridge
8. Serve cold, and consume within 2 weeks

Note: If you choose to ferment, you may have a small amount of alcohol form. This will be minimal, but keep in mind if serving to children, or others who are trying to avoid alcohol. If you are, you may want to skip fermenting and just use the syrup.