Herbal Ginger Beer

For the Herbal Ginger Beer, first bring the water to a boil in a pot. Peel the ginger, blend or finely chop it and add it to the boiling water together with sugar. Add the zest and juice of the lemon. Carefully wash the leaves and flowers and sprinkle them into the water. Turn off the heat and let it steep, covered, until the liquid reaches hand temperature. Then add the yeast, dissolve it and let the ginger beer ferment overnight, covered.

The next day, pour through a sieve into clean bottles. To do this, it is best to use thick-walled swing-top bottles, as there will be a lot of pressure as fermentation continues. Then store the bottles upright in the refrigerator.

From the next day, more carbon dioxide will be bound and the Herbal Ginger Beer can already be drunk. The longer the bottles are stored, the more sugar is fermented and the sweetness disappears. After about 2 weeks, the Herbal Ginger Beer will be similar to a dry sparkling wine, but can still be drunk for several months without any problems.

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