I prepared this Ginger Beer recipe as soon as I realized I was gonna have visitors. To me, this drink is not only cost effective 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 on it. Now, every time I feel like having a Homemade Ginger Beer I use the recipe below. You can add pineapple as well as granny smith apples to bump up the taste.
Pineapple Homemade Gemere (Ginger Beer)
7 litres boiling water
45ml (3Tbsp) ground ginger
6 dried ginger stalks
10ml (2tsp) dried yeast
1 packet tartaric acid
1 packet cream of tartar
2 handfuls of raisins
1 queen pineapple, peeled and sliced
- Pour boiling water into a large saucepan, add sugar and stir until it dissolves.
- Add ground and dried ginger. Simmer for about 30 minutes and leave to cool.
- When the mixture is lukewarm, add all remaining ingredients.
- Cover and keep in warm place for at least two days to mature.
- Strain with a muslin cloth.
- Chill (it tastes amazing when it is ice cold) and serve.