Tuiscope page header graphic showing Mt Pirongia, some hydrangeas and two Tuiscope logo tuis.


To make GB plant:
1. Put all these items into a clear glass jar, (so you can watch through the glass and see when it starts fermenting):

• 8 sultanas
• Juice of 2 lemons
• 1 teaspoon of lemon pulp. (That’s the stuff that collects on the lemon squeezer when you squeeze the lemons, but with pips and big pithy bits removed.)
• 2 teaspoons of ground ginger
• 2 cups of water
• 2 teaspoons of sugar

2. Screw on lid and leave for 3 – 4 days till fermentation sets in. It will start to bubble away in there and become quite entertaining to watch. We used to watch the jar in preference to TV. If it doesn’t happen it may be that the sultanas were too old and did not have fresh enough yeast on them so use fresh ones.

3. Stir in 2 level teaspoons of sugar and 2 level teaspoons of ground ginger daily for 7 days making up on the 8th day.

To Make Up Ginger Beer
1. Mix 4 metric cups of sugar and 4 metric ups of boiling water in large container:. Stir until dissolved.

3. Add 28 metric sups of cold water

4. Strain the juice of 4 lemons through a muslin cloth and add.

5. Add liquid from the ginger beer plant strained through a cloth

6. Bottle and seal. Makes 12 beer bottles. Must be airtight. Leave about 4 cm airspace at the top of the bottle (maybe only 2-3cm for plastic bottle).

7. Takes 1 – 2 weeks to mature. Pays to put ginger beer in fridge before opening.

To Re-activate Plant:
Place half of sediment from cloth back into glass jar. Add 2 cups of cold water. Feed 2 teaspoons of ground ginger and 2 teaspoons of sugar daily. On the 8th day make up.

We used the plastic version of beer bottles you can get cheaply from “plastic warehouse” type shops. Re-cycle forever and much easier than banging on those metal caps. Also the plastic version of a beer bottle is so much smaller than a glass one and takes up less room. Looking at them its hard to believe they have the same capacity. Make sure you remove that ring that new lids have attached to them. They can stop the lid from sealing properly.

We put a ginger crunch recipe here for Big Al. We just know he's gonna love it. All Americans love ginger crunch.


Ingredients for base:

4 ounces of butter

4 ounces of sugar

7 ounces flour

1 teaspoon ground (powdered) ginger

1 teaspoon baking powder

Cream the butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin. Bake at 180o (370F) for 20 to 25 minutes.

(I don’t fanbake as its better to cook it a bit slower so it has time to dry out more and become crunchier.) Its cooked when its browned up nicely but before it starts going dark and burnt at the edges.

While the base is in the oven, put all these ingredients in a saucepan . . .

3 ounces of butter

¾ cup icing sugar

1 generous tablespoon of golden syrup

3 teaspoons of ground (powdered) ginger

Heat and stir until melted and pour over the cake while hot. Cut into squares before it gets cold. If you forget it gets so hard and crunchy it’s hard to cut.

Cut big squares for feeding starving athletes and smaller squares for normal people because it is very sweet and high in energy but lovely with a cup of tea.

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