Homemade ginger beer

[Photo provided to China Daily]

Nothing quenches a thirst quite like the sting of ginger beer.

I enjoy making this on weekends.

Makes 2 liters

150 g fresh root ginger

500 g white sugar

100 g seedless raisins zest and juice of 1 lemon

500ml boiling water

1.5 liters water, at room temperature

10 g instant dry yeast

1. Roughly grate the ginger on the coarse side of the grater.

2. Mix the ginger, sugar, raisins, lemon zest and lemon juice in a large plastic bowl or bucket.

3. Pour the boiling water onto the mixture and stir until the sugar has dissolved.

4. Pour in the water at room temperature, sprinkle over the yeast and stir to dissolve.

5. Cover the bucket or bowl with cling film and leave to stand in a warm place for 2 hours. During this time, the raisins will begin to rise and float to the top. Once all the raisins are floating and the mixture has developed little bubbles, the ginger beer is ready to bottle.

6. Filter the mixture through muslin cloth to remove all the bits and then bottle the ginger beer (put a raisin in each bottle).

7. Store the bottles at room temperature overnight to develop a fizz.

8. The following day, open each bottle to release some of the built-up gas. You can now store the ginger beer in the fridge, ready for consumption-the cold temperature will stop any further fermentation. It will keep for up to one week.

9. Serve in tall glasses filled with ice and topped with sprigs of freshmint.