Steps to Make Jamaican Fruit June Plum

Jamaican Ginger Beer

June plums can be eaten either ripe or unripe, if eaten before ripening salt can be added.

Recipe Summary Jamaican Ginger Beer

My friend from St. Kitts says to skip the yeast to avoid the carbonated alcohol. He laughs at America's fascination with bubbles in their drinks. For Mel Torme I added the 'tiny bubbles'. Add flavors of your choice (vanilla, almond, bay leaves, cloves, allspice, etc.).

Ingredients | Jamaican Fruit June Plum

4 quarts boiling water

3 cups white sugar, divided

½ pound ginger root with skin, grated

½ cup honey

½ cup lime juice

1 cup fresh brewers' yeast

Directions

Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.

Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.

Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.

Info | Jamaican Fruit June Plum

prep: 15 mins additional: 3 days total: 3 days Servings: 16 Yield: 16 servings

TAG : Jamaican Ginger Beer

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