Turmeric Ginger Beer


2 ounces fresh ginger (about 4 T grated ginger)
1 ounce fresh turmeric (about 2 T grated ginger)
1 zest and juice of lemon
1 teaspoon coriander seeds
6 cardamom pods, crushed
a pinch of red pepper flakes (optional)
3/4 cup sugar
1 cup water
a few mint leaves (optional)
1/2 lemon (zest removed)
6 ounces soda water
Bright& Sunny:
8 ounces This recipe makes about of syrup which will give you 8 servings


Infuse Syrup: Grate ginger and turmeric. Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Remove pan from heat and let spices sit and infuse in the syrup while it is brought up to room temperature.
Strain syrup: I find it easiest to strain the syrup twice– first through a regular strainer, then through a fine-mesh teas strainer. Refrigerated, the syrup will keep for several weeks
Mix: Measure 2 Tablespoons of syrup into an eight ounce glass. Lightly crush the lemon peel and mint leaves with the back of a spoon. Squeeze the juice from one quarter of a lemon into the glass. Top with ice and soda water.


If you love a good, spicy ginger beer, then look no further. The brewing method is simple-- just make an infused syrup, then mix with sparkling water. And fresh turmeric makes the brew a gorgeous bright yellow!


8 small servings


Thursday, June 9, 2011 - 8:52am


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