Ceylon Ginger Beer

Ingredients(for 1 tall glass (approx. 250ml))

• 1/2 cup Fresh ginger root (peeled and grated, 'inguru' in Sinhala)
• 2 medium Lime (juiced, 'dehi' in Sinhala)
• 1 small Ceylon cinnamon stick (optional for aroma) - optional
• 2 Cloves (adds warmth) - optional
• 1/3 cup Brown cane sugar (or kithul jaggery for traditional flavor)
• 3 cups Water (filtered)
• 1/4 teaspoon Active dry yeast (for natural carbonation)
• a pinch Salt (balances flavors)
• 1 teaspoon Lime zest (finely grated) - optional
• A few Mint leaves (for garnish) - optional

Instructions

1. 1

   Combine grated ginger, sugar, cinnamon stick, cloves, and water in a saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar.

   10 minutes

   Use fresh, young ginger root for best flavor and mild heat.

2. 2

   Reduce heat and simmer for 10 minutes to extract the ginger and spice flavors. Remove from heat and let the mixture cool to lukewarm.

   10 minutes

   Letting it cool prevents killing the yeast in the next step.

3. 3

   Strain the ginger syrup through a fine sieve or cheesecloth into a large, clean glass jar or bottle. Discard the solids.

   3 minutes

   Straining ensures a smooth, non-gritty texture.

4. 4

   Add the lime juice, lime zest (if using), and a pinch of salt to the strained syrup. Stir well to combine.

   2 minutes

   Fresh lime juice enhances the citrus aroma and balances the ginger heat.