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
To serve: Scones Shortbread biscuits
Method:
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.
1 thought on “Huletts Gemere”
Refilwe
I like ginger beer and I didn’t know how to make it… Thanks for the recipe
I like ginger beer and I didn’t know how to make it… Thanks for the recipe