While true Ginger Beer’s origins are traced back to 18th century England, this recipe is a hybrid: combining the fizz of classic ginger beer with a Korean Ginger tea recipe. The inspiration for this approach came from a small Korean restaurant in downtown San Jose that serves a ginger concentrate you pour sparkling water into.
Bon Appe Keto Ginger Beer
A refreshing lime drink with a strong ginger kick that goes great with any meal.
Finely mince or grate fresh ginger. See how to clean, grate and weigh ginger root below.
Boil in 2 cups of pure filtered water for 15 mins, or until water volume is reduced by half. Stirring occasionally.
Strain ginger through cheesecloth, pressing out as much liquid and oils as possible — you may also use a fine mesh strainer and use a wooden spoon to mash the ginger (scraping off the fine ginger pulp from the underside of the strainer and mixing it into the liquid for a more pulpy ginger beer).
Place liquid in refrigerator to cool for at least 10 minutes.
Juice limes. Keep and mix in the pulp if desired.
Combine by stirring the lime juice, Keto Honey and Granular Swerve into cooled ginger to make a syrup.
Place Syrup in air-tight bottle. You can recycle a 1 Liter bottle or use 2 16oz water bottles, and refrigerate. This will keep fresh for up to 2 weeks.
To drink: Pour 1/3 to 1/2 cup of syrup into tall glass and fill with 8-12oz of cold sparkling water. The "sparkling water" can be San Pellegrino, Perrier, from your Soda Stream, etc.
Divide equally into 8 parts in Giant IceCube Tray. There should be 1/3 to 1/2 cup of syrup in each cube.
Once set, remove cubes and place them in a plastic freezer bag or a freezer proof food storage container. This will keep for 8 weeks or longer in a frozen airtight container.
To drink: thaw ginger syrup cube (in the refrigerator, the counter top in a glass, or in the microwave by heating on high for 20 seconds) and add 8-12oz of cold sparkling mineral water.