Turmeric Ginger Beer
If you have about 45 minutes to spend in the kitchen, Turmeric Ginger Beer might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. One serving contains 90 calories, 0g of protein, and 0g of fat. For 29 cents per serving, you get a side dish that serves 8. 3 people were glad they tried this recipe. It will be a hit at your Father's Day event. A mixture of cardamom pods, water, lemon zest, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. If you like this recipe, take a look at these similar recipes: The Secret Ingredient (Turmeric): Moroccan Lamb Tagine with Turmeric, Onions, and Olives, Turmeric Tea Lattes and Simple Turmeric Tea, and Turmeric Face Mask + 2 Turmeric Teas.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
6 cardamom pods, crushed
1 teaspoon coriander seeds
2 ounces fresh ginger (about 4 T grated ginger)
1 ounce (2 T.) turmeric ginger syrup
a strip of lemon zest
6 ounces soda water
3/4 cup sugar
2 teaspoons turmeric
2 cups water
2 ounces Prepare as for ginger beer, but add gold rum
Equipment:
sauce pan
sieve
frying pan
Cooking instruction summary:
- 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.
Step by step:
1. Infuse Syrup:Grate ginger and turmeric.
2. Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
3. 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
4. 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.
Nutrition Information:
covered percent of daily need
