Yield: 3 quarts
|6 cups||-Boiling water|
|1 cup||Ginger root;fresh, peeled & grated|
|2 teaspoons||Cloves, whole|
|½ cup||Lime juice; fresh or lemon juice|
|1 cup||Orange orange Cool water|
"Many variations of homemade ginger beers (soft drinks) are brewed all over subSaharan Africa. Fresh ginger makes a spicy drink, cooling in summer, warming in winter and always refreshing and energizing.
Fruit juices other than the citrus called for below, make interesting variations in its flavour. When using other juices, I always add the juice of a couple of lemons or limes. This recipe makes a concentrate that can be diluted with plain or sparkling water." Pour the boiling water over the grated ginger root, sugar, cloves and cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless steel). Cover and set aside in a warm place, in the sun if possible , for at least an hour. Strain the liquid through a fine sieve or cloth. Add the juices and water. Set aside in a warm place for another hour or so. Gently strain the liquid again, taking care not to disturb the sediment at the bottom. Store in the refrigerator in a large nonreactive container. A glass gallon jar or jug works well. Serve warm, chilled or on ice, either as is or diluted with water or sparkling water. A squeeze of fresh lime juice in each glass of ginger drink is "the cat's meow".
MAKES: 3 QUARTS OF CONCENTRATE SOURCE:_Sundays at Moosewood_ by the Moosewood Collective