Posted on January 14, 2015
Homemade Ginger Brew (Low Carb, Gluten Free)
This Ginger Brew has only 3 Grams of Sugar and 7 Carbs, compared to Reed’s Ginger Brew, which has 37 grams of sugar and 37 Carbs!
I LOVE GINGER! I seriously have an addiction that is only satisfied with copious amounts of ginger drinks, goodies, and of course Reed’s Ginger Chews. I recently went crazy and bought 11 pounds(!) of Ginger chews from Reed’s. They probably thought I was a small store.. Nope just a ginger crazed surfer girl from Ponte Vedra.
Anyways, I also love Reed’s Extra Ginger Brew that boasts 26g of fresh ginger. However, at 37 carbs per serving, ugh, that is not acceptable for my daily addiction. Hence, my ginger brew was born
Now before you go jumping on the crazy train and brewing your own, let me warn you that this recipe makes 6 Quarts of Ginger Brew! So please feel free to cut down on the recipe as you please. But this girl needs large quantities to make it through the two weeks I take in between brewing batches…
Also, this batch is not carbonated. I will be putting a carbonated version out later. This batch tastes great when cut with some lime seltzer water- then you have your bubbles
Homemade Ginger Brew
(Makes 24- 8 oz. servings)
1 lb. Fresh GingerRroot -leave the skin on (I blend it up, but you could grate it if you’re looking for an arm workout too)
Zest of 4 Lemons
Juice of 4 Lemons (reserved for later)
1/4 cup Blackstrap Molasses
1 Tbsp. Ground Ginger
2 Cups Stevia (Measures cup for cup with Sugar-reserve this for later)
You need large pans for these quantities, if you cut the recipe in half you will be fine with normal pots.
In a large stock pot, add six quarts of water and turn the burner to High. Meanwhile, rinse the ginger and throw it in the blender. Zest the 4 lemons with a grater or zester. Add the ginger, the ground ginger, the molasses, and the lemon zest to the water. Allow to reach a boil, then turn the burner down to medium and simmer for 45 minutes.
While the ginger is boiling, juice the 4 lemons and lay out a large bowl in the sink (I used a large crockpot and large mixing bowl). Put the colander over the bowl.
After the mixture has simmered for 45 minutes, strain it through the colander into your two large bowls. Pour the lemon juice and the stevia into it and allow it to cool completely. Taste test to see if you would like more stevia, but I personally don’t like things overly sweet.
Allow the mixture to cool completely. This will take awhile. Once cooled pour into pitchers or bottles, depending on your preference. I use a 2 Quart Pitcher and 4 -32 oz. bottles.
Store up to two weeks in the refrigerator.
My Ginger Brew vs. Reed’s Extra Ginger Brew