@emakhayakwaskoni: Skoni’s Ghemere 🤎with extra Kwetsa🤩 Homemade ginger beer | Makes approximately 5 litres Ingredients * 5 litres water: 1 litre for cooking and 4 litres cold water * 4 tablespoons (60 ml) ginger powder * 4 cups sugar * 2 tablespoons (30 ml) cream of tartar * 2 tablespoons (30 ml) tartaric acid * 1 cup raisins How I made mine 1. Bring 1 litre of water to the boil in a large pot. 2. Add the ginger powder one tablespoon at a time, stirring after each addition. 3. Add the sugar one cup at a time, stirring after each addition. 4. Reduce the heat and simmer for 20 minutes, stirring occasionally. 5. Pour the ginger-and-sugar mixture into the remaining 4 litres of cold water in a large, clean, food-safe container. Stir well. 6. Add the cream of tartar, tartaric acid and raisins, then stir. 7. I sealed my batch in a 5-litre plastic container and left it to ferment for 4–5 days. 8. Refrigerate until cold and serve without straining raisins and all! 🤎 A note for anyone making their own: This describes my batch. Fermentation creates gas and can burst sealed containers. Use equipment designed for fermentation with pressure release, leave headspace, and don’t assume an ordinary plastic water bottle is suitable. Homemade fermented ghemere may contain alcohol.

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Sunday 06 September 2026 07:17:18 GMT