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Diod Sinsir Lemwn (Lemon Ginger Beer)

Diod Sinsir Lemwn (Lemon Ginger Beer) is a classic Cymric (Welsh) recipe for a traditional drink that's a combination of ginger beer and lemonade made lightly sparkling by the addition of yeast. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lemon Ginger Beer (Diod Sinsir Lemwn).

prep time

20 minutes

cook time

20 minutes

Total Time:

60 minutes

Additional Time:

(+24 hours fermenting)

Makes:

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma risét Cymreig draddodiadol am gyfuniad sinsir-lemonêd gyda burum, wedi'i wneud yn ysgafn befriog gyda'r burum.

Cynhwysion:

1.8Kg siwgr lwmp
170g gwreiddyn sinsir
6 lemon
115g burum bragwr
18l dŵr

Dull:

Rhowch y siwgr mewn powlen fawr. Piliwch y lemwnau, eu torri'n haneri a'u gwasgu ar y siwgr. Clwisiwch y sinsir a'u rhoi ar waelod padell fawr. Arllwyswch y dŵr berwedig drosto ac yna neilltuwch i oeri. Ar ôl oeri i ychydig yn llugoer arllwyswch y burum i mewn a'i droi i gyfuno. Curwch y cymysgedd siwgr a lemwn i mewn, gorchuddiwch â lliain llaith a rhowch o'r neilltu mewn lle cynnes am 24 awr i eplesu. Pan ddaw'r amser i ben, sgimiwch y burum o'r wyneb a photelwch y cwrw sinsir. Corc yn rhydd ar y dechrau fel y gall y carbon deuocsid o'r eplesu ddianc. Unwaith y bydd y byrlymu wedi dod i ben, corciwch yn dynn, oeri yn yr oergell a'i weini.

English Translation

This is a traditional Welsh recipe for a yeasted ginger-lemonade hybrid, made lightly sparkling with the yeast.

Ingredients:

1.8Kg lump sugar
170g stem ginger
6 lemons
115g brewer's yeast
18l water

Method:

Place the sugar in a large bowl. Peel the lemons, cut them in halves and squeeze them onto the sugar.

Bruise the ginger and put them in the base of a large pan. Pour over the boiling water then set aside to cool. When cooled to just lukewarm pour in the yeast and stir to combine.

Beat in the sugar and lemon mix, cover with a damp cloth then set aside in a warm place for 24 hours to ferment.

When the time is up, skim the yeast from the surface and bottle the ginger beer. Cork loosely at first so the carbon dioxide from the fermenting can escape. Ince the bubbling has ceased, cork tightly, chill in the refrigerator and serve.