I prepared this Ginger Beer recipe as soon as I realized I was gonna have visitors.   To me this drink is not only cost saving but it also gives me a sense of home.  I mean, we grew up in neighbourhoods whereby there were households selling Gemere.  In my hood back in Queenstown, there’s a lady that makes the best Gemere I’ve tasted, we call her uMakaThando (Thando’s mom).   She used to prepare it and sell it in two litre containers.

A friend from Langa Township was also raving about a Gemere prepared and sold by someone in the area.  I got to taste it and it was good.  But everyone needs to have their own Gemere recipe.  Back in the day, I used to cut out recipes from newspapers and magazines, I still do.  That’s how I got to have a Gemere recipe.  I got it from True Love magazine in 2006, I tried the recipe as it was at first then put my own spin to it.   Now, every time I feel like having a Homemade Ginger Beer I use the recipe below.

Pineapple Homemade Gemere (Ginger Beer)

7 litres boiling water

800ml sugar

45ml (3Tbsp) ground ginger

6 dried ginger stalks

10ml (2tsp) dried yeast

1 packet tartaric acid

1 packet cream of tartar

2 handfuls of raisings

1 queen pineapple, peeled and sliced

Method:

  1. Pour boiling water into a large saucepan, add sugar and stir until it dissolves.
  2. Add ground and dried ginger.  Simmer for about 30 minutes and leave to cool.
  3. When mixture is lukewarm, add all remaining ingredients.
  4. Strain, cover and keep in warm place for at least two days to mature.
  5. Chill and serve.

Print Friendly