Ginger Drink (Traditional Ginger Beer)
This traditional Parsi ginger drink offers a refreshing, effervescent kick with a perfect balance of sweetness and spicy heat. Dried ginger root and cream of tartar are simmered to create a clear, aromatic syrup that is fermented overnight to develop its signature fizz. Served chilled, this homemade ginger beer is a revitalizing beverage perfect for warm afternoons or as a digestive aid.
Ingredients
- 1 pound Granulated sugar (Originally '1 Ratal' (approx 1 lb).)
- 1 ounce Cream of tartar (Quantity estimated based on standard ginger beer ratios for 1 lb sugar. Original text 'Ratal Od' is ambiguous/garbled.)
- 2 ounces Dried ginger powder (Sunth) (Originally '5 Tolas'. Converted to approx 2 ounces (1 Tola = 11.66g). Must be sifted through muslin cloth.)
- 6 liters Water (Originally '8 bottles'. Historical bottles were typically ~750ml.)
- 1 tablespoon Active dry yeast (Originally 'Khamir chamchi' (spoon of yeast).)
More recipes using Ginger
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Instructions
- 1In a large stainless steel pot (originally a tin-lined vessel), combine the sugar, cream of tartar, and sifted dried ginger powder. Pour in the cold water and stir to mix.
- 2Place the pot on the stove over medium-high heat. Bring to a boil. As the mixture boils, a scum will rise to the surface; carefully skim this off repeatedly until the water becomes clear.
- 3Remove the pot from the heat. Strain the liquid through a clean muslin cloth into a clean container to remove any sediment. Allow the liquid to cool completely until it is lukewarm (room temperature).
- 4Once the liquid is cool, stir in the yeast. Cover the container and let it sit undisturbed overnight (approx. 12 hours) to begin fermentation.
- 5After the overnight rest, pour the liquid into pressure-safe bottles (originally stone bottles) and seal them tightly. Store in a cool place for 3 days to carbonate. The drink will be ready to serve after this period. Chill before opening.
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