For those of you out there who are true ‘Murican’s you know that next week is the start of something incredible. It’s the start of college football. I am freaking pumped. I love me some college foosball. Whit on the other hand is a little less than enthused. Let’s just say she doesn’t really get into it the way I do.
My idea of a perfect fall saturday involves my couch, a tasty beverage, some friends, and all of the football I can watch. Whit’s involves a lot more farmers markets and crafting. Even though Whit may hate football season she is a good sport and indulges my obsession. She even, on occasion, will whip up some delicious game day snacks for me to munch on. But I’m pretty sure she will take any excuse to not have to watch the games.
As I mentioned before, it wouldn’t be a day of football without a beverage or two. Keeping this in mind I decided to give my liver a break the week before this years first gameday and stick with a non-alcoholic beverage. This week Whit and I created a homemade ginger beer. Our recipe is super refreshing and not too spicy. It also is perfect for the Moscow Mule from last week I hope you enjoy the ginger beer and are just as ready as I am for football to begin.
This isn't a traditional ginger beer because it isn't fermented. As you may be aware, ginger beer is non-alcoholic, so it's fermentation process is short. Instead of messing with fermenting, we decided to do a quicker version. It's less spicy, and great in a pinch! If you're a ginger beer rookie, this is a good way to ease into it!
- ginger root - 1 cup, peeled and diced
- water - 2 cups
- lime juice - 1 cup
- agave nectar solution - 1 cup
- san pellegrino - 2 cups