Corfu Recipes - Ginger Beer
This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This time, Ginger Beer. This refreshing summer drink was first introduced to Corfu and the other Ionian islands during the time of the British Protectorate in the nineteenth century and is still made today using the same recipe.
Ingredients - 1 cup of sugar. 2 heaped tablespoons of powdered ginger. The juice of a lemon. A quarter of a teaspoon of dried yeast. Tepid bottled water.
Instructions - Put the sugar and yeast in a plastic bottle. (A plastic bottle is important as the pressure of the fermentation may cause a glass bottle to explode!) Shake the bottle well to mix the ingredients. Then blend the ginger with the lemon juice and put it into the bottle. Shake again until the sugar melts. Add tepid water until the bottle is three-quarters full. Loosely put the cap on the bottle, then squeeze the air out. This deforms the bottle and provides a visual indicator that the fermentation is still working. Tighten up the cap and put the bottle somewhere warm for a few hours. When the bottle is rigid again the liquid is suitably carbonated. Put the bottle in the fridge for a few hours to chill, then drink!
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