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Diod Sinsir, Rhiwbob a Dail Gwyllt (Ginger, Rhubarb and Wild Greens Drink)

Diod Sinsir, Rhiwbob a Dail Gwyllt (Ginger, Rhubarb and Wild Greens Drink) is a classic Cymric (Welsh) recipe for a country-style ginger beer flavoured with rhubarb and coloured and bittered with dandelion and stinging nettle. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Ginger, Rhubarb and Wild Greens Drink (Diod Sinsir, Rhiwbob a Dail Gwyllt).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+over-night fermenting)

Serves:

4–6

Rating:

Tags : Wild Food British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit cefn gwlad ar gyfer cwrw sinsir cartref wedi’i flasu â dail riwbob a chyrens duon ac wedi’i chwerwi â dant y llew a dail danadl poethion.

Cynhwysion:

4 darn o wraidd sinsir wedi'i malu'n dda
2 ffyn o riwbob
500g o siwgr lwmp
30g burum byw
llond llaw o ddail cyrens duon
5l dŵr oer
2.5l yr un o ddail dant y llew a phennau danadl poethion

Dull:

Hanner llenwch sosban 10l gyda'r un faint o ddail dant y llew a phennau danadl poethion. Torrwch y rhiwbob yn ddarnau a'i wasgaru ar ben y dail gwylly cyn haenu drosodd y dail cyrens duon a'r sinsir wedi'i falu. Gorchuddiwch y cynhwysion â dŵr, dewch â nhw i ferwi a choginiwch am 15 munud. Arllwyswch yr hylif trwy ridyll rhwyllog mân i mewn i bowlen fawr. Trowch y siwgr i mewn i'r hylif nes ei fod wedi hydoddi, yna ychwanegwch 5l o ddŵr oer a'i droi i gyfuno. Pan fydd yr hylif yn oeri i gynhesedd llaw, tynwch gwpanaid o'r sudd a thoddwch y burum yn hwn. Arllwyswch yn ôl i'r brif bowlen, gan droi'n dda i gyfuno. Gorchuddiwch â lliain llaith a'i roi o'r neilltu dros nos i eplesu. Y diwrnod canlynol, sgimiwch y burum o wyneb yr hylif a photelwch y cwrw sinsir. Gosodwch corcyn yn rhydd ar y dechrau fel y gall y carbon ddeuocsid o'r eplesu ddianc. Unwaith foy y byrlymu wedi dod i ben, corciwch yn dynn, oerwch yn yr oergell a gweinwch.

English Translation

This is a country-style recipe for a home-made ginger beer flavoured with rhubarb and blackcurrant leaves and bittered with dandelion and nettle leaves

Ingredients:

4 lumps of well pounded stem ginger
2 sticks of rhubarb
500g lump sugar
30g live yeast
a handful of blackcurrant leaves
5l cold water
2.5l each of dandelion leaves and nettle tops

Method:

Half-fill a 10l saucepan with equal amounts of dandelion leaves and nettles. Cut the rhubarb in chunks and scatter on top then layer over the blackcurrant leaves and pounded ginger.

Cover the ingredients with water, bring to a boil and cook for 15 minutes. Pour the liquid through a fine-meshed sieve into a large bowl. Stir the sugar into the liquid until dissolved then add 5l cold water and stir to combine.

When the liquid is tepid remove a cup of the juice and dissolve the yeast in this. Pour back into the main bowl, stirring well to combine. Cover with a damp cloth and set aside over night to ferment.

The following day, skim the yeast from the surface and bottle the ginger beer. Cork loosely at first so the carbon dioxide from the fermenting can escape. Once the bubbling has ceased, cork tightly, chill in the refrigerator and serve.