With Valentine's Day coming up, ginger beer makes the perfect base for low-carb Moscow Mule cocktails! I couldn't find any sugar-free ginger beer without artificial sweeteners so I decided to make my own. Mellissa of I Breathe I'm Hungry made a sugar-free ginger syrup that can also be used for making ginger beer. In my recipe I used Sukrin Gold which is my favourite brown sugar substitute, and used a blender that allowed me to extract a lot more flavour from the ginger root.
Nutritional values (per serving)
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Macronutrient ratio: Calories from carbs (85%), protein (7%), fat (8%). Nutritious facts are estimated (I counted only 50% of the ginger root). One serving = ¼ cup of the ginger beer concentrate + 1 ½ cup sparkling water.
Ingredients (makes 6 servings)
- 150 g ginger root, chopped (5.3 oz)
- 2 lemons, juiced (~ 120 ml/ 4 fl oz)
- ½ cup Sukrin Gold or Erythritol or Swerve (80 g / 3.9 oz)
- 2 ½ cups water (600 ml)
- optionally: few drops of liquid Stevia extract if you prefer it sweeter
- sparkling water
- Wash and cut the ginger root into medium chunks. Place it in a blender together with 2 ½ cups of water. Blend for just about 10 seconds.
- Pour the ginger mixture through a fine mesh sieve (or use cheesecloth) into a sauce pan. Juice 2 lemons and add the fresh lemon juice to the sauce pan. Heat the mixture over a medium-low heat.
- Add Sukrin Gold (or Erythritol) and stir until dissolved. Cook the mixture until reduced to about a half (1 ½ cups). Then, take off the heat and let it cool down.
- Once cool, pour ¼ cup of the ginger beer concentrate in a glass and add 1 ½ cups of sparkling water or more to taste. Optionally, add a few ice cubes.
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