Turmeric Ginger Beer

• 2 ounces fresh ginger about 4 T grated ginger
• 1 ounce fresh turmeric about 2 T grated ginger
• 1 zest and juice of lemon
• 1 teaspoon coriander seeds
• 6 cardamom pods crushed
• 1 pinch red pepper flakes optional
• 3/4 cup sugar
• 1 cup water
• 1 ounce ginger syrup turmeric
• 3 mint leaves optional
• 1/2 lemon zest removed
• 1 strip lemon zest
• 6 ounces soda water
• 2 ounces ginger beer Prepare as for, but add gold rum

1. Infuse Syrup: Grate ginger and turmeric. Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Remove pan from heat and let spices sit and infuse in the syrup while it is brought up to room temperature.
2. Strain syrup: I find it easiest to strain the syrup twice- first through a regular strainer, then through a fine-mesh teas strainer. Refrigerated, the syrup will keep for several weeks
3. Mix: Measure 2 Tablespoons of syrup into an eight ounce glass. Lightly crush the lemon peel and mint leaves with the back of a spoon. Squeeze the juice from one quarter of a lemon into the glass. Top with ice and soda water.

ginger, turmeric, lemon, coriander seeds, red pepper, sugar, water, ginger syrup turmeric, mint, lemon zest removed, lemon zest, water, ginger beer

Taken from www.yummly.com/recipe/Turmeric-Ginger-Beer-1676673 (may not work)