 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
|
From: “The Africa News Cookbook, African Cooking for Western Kitchens”. This recipe produces a strong concentrate that can be diluted with equal parts water or sparkling water for drinking, but many people like it just as it is, over ice. Ingredients:
16 ounces fresh ginger, peeled and ground to a pulp (a couple of large handfuls) |
8 cups boiling water |
1 -2 lime, juice of (can also use pineapple or guava juice) |
1 cinnamon stick |
1 teaspoon whole cloves |
8 cups cold water |
1 cup sugar (to taste) |
ice, to serve |
water (optional) or sparkling water, equal parts to serve (optional) |
Directions:
1. Place ginger pulp into a large, heat-proof container that is enameled or made of glass or stainless steel.
2. Cover with 8 cups of boiling water. Cover loosely with a cloth and set aside in a warm place.
3. After an hour or so, strain the liquid through a cloth, squeezing pulp to extract all the flavor.
4. Stir in lime or desired fruit juice, cinnamon stick, half the cloves and 8 cups of cold water.
5. Let liquid sit another hour, in the sun if possible. *This allows the starch from the ginger to settle.
6. Pour mixture gently through a cloth to strain it, trying not to disturb any sediment at the bottom. Strain again if necessary.
7. Stir in remaining cloves and sugar, then transfer the ginger beer to a jar and refrigerate.
|
|