Ginger Beer

I love Ginger Beer!

Having said that, I find the traditional Ginger Beer to have way too much of a ‘kick’ for me. So, here is my recipe for a little bit of a tamed down and less sugary version.

Put this way,  around here its like Mama Bear’s version of warm oatmeal with a little kick.

Makes 3 Quart Jars

Makes 3 Quart Jars


2 1/2 inches of grated ginger

12 cups of water

1 lemon or lime- juice and grated peel

2 to 2 1/2 cups of sugar (to your taste)

1 cinnamon stick or 3-4 sprinkle powder shakes (to your taste)

4-6 cloves or 4 sprinkle shakes of spice powder (to your taste)


Using a large pot, put all ingredients in and bring to a steady simmering. Let it continue to simmer for 30-45 minutes with lid on. Give it a stir occasionally.

Then, shut of heat and let cool a little before transferring to large jar with screw top lid. I like to put wax paper between lid and jar to keep lid from rusting. Keep jar in warm, dark place for 2-3 days.

After waiting acquired time, strain out all sediment. You can then transfer all liquid into smaller bottles or jars with screw top lids. I like using quart jars with the plastic screw tops.

Yes, I'm missing a quart and a half. Even started another jar! Its that good!

Yes, I’m missing a quart and a half. Even started another jar! Its that good!

Keep refrigerated.


About Mammy Oaklee

A wife, mother, grand-mother, farmer and wrinkly ol' writer, who's finally got some roots planted in 'The Heart of the BottomsUP 2/3 Acre.' A born and raised city-chick, who found many'a smiles where her heart had always longed to be, in the country. Digging in as close to the beginning of creations, and finding wonderment with a smile. I live my life as a rollar-coaster adventure, and always adding new dreams as old ones are full-filled. Of course, I write about it all!
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