South African Ginger Beer



  • 200 grams White Sugar
  • 8 Cups Water
  • 2-3 Teaspoons Ground Ginger
  • 75 grams Grated Ginger
  • ¼ Teaspoons Tartaric acid


  1. Heat the sugar and 1⁄2 cup water in a saucepan, stirring continually until the sugar has dissolved without coming to a boil.
  2. Add ginger, tartaric acid and bring to a simmer.
  3. Simmer for 7 minutes, or until the mixture has thickened.
  4. Mix the syrup with the remaining water and transfer to a 2 litre container or bottle
  5. Place in a warm place for two days, and open the bottle every 12 hours to allow some gas to escape.
  6. Once fermented, strain and chill drink. Serve with ice.

More delicious cocktails