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Ginger Beer
More by user: sabiola
Created: 6th Aug 2009
Modified: 6th Aug 2009
Africa News Cookbook
  • 16 ounces (or a couple of large handfuls) fresh ginger
  • juice of 1 or 2 limes
  • 1 stick cinnamon (optional)
  • 1 tsp. whole cloves (Optional)
  • 1 cup sugar, or to taste

Wash the ginger and peel it, being careful to remove only the outer layer of skin. Grind or pound to a pulp, and place in a large, heat proof container that is enameled or made of glass or stainless steel. Cover with 1/2 gallon (8 cups ) of boiling water. Set mixture aside in a warm place. (You may want to protect it from dust by covering the container loosely with a cloth)

After an hour or so, strain the liquid through a cloth, squeezing pulp to extract all the flavor. Stire in lime juice, cinnamon, half the cloves and 1/2 galon of cold water. Let the liquid  sit for another hour, in the sun if possible.

Pour mixture gently through a cloth to strain it, training not to disturb any sediment at the bottom. Strain again if necessary. Stir in the remaining  cloves, then transfer the ginger beer to a jar and refrigerate.

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