Gemere is the perfect way to catch up with loved ones or end of a delicious meal, it’s refreshing flavour has everyone fighting over the last sip!
Time: 30 minutes
Recipe by: Thando Manyoni
250g Huletts white sugar
8 cups water
3 tbsp ground ginger
80g fresh ginger
1 tsp tartaric acid
2 tsp cream of tartar
1 fresh pineapple, diced
1L fresh pineapple juice
Heat the sugar and ½ cup water in a saucepan, stirring until the sugar dissolves without boiling. Add the ground ginger, fresh ginger, tartaric acid, cream of tartar and bring to a simmer. Simmer for 10 minutes or until mixture has thickened.
Mix the syrup with the remaining water and transfer into a 2L bottle and add the pineapple. Place in a warm place for two days, opening the bottle every 12 hours to allow the gas to escape.
Strain, chill and add the pineapple juice. Serve with crush ice, with a plate of scones or shortbread biscuits.
Chefs Tip: Allowing the gemere to ferment gives it the distinct ginger beer flavour.