Ingredients
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16
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8
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1 - 2
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1
-
1
-
8
-
1
-
-
-
-
-
-
-
-
Directions
Ginger Beer II (Africa), 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 , This was pretty good Tom choose to make this for ZWT4 because it reminded him of what he used to get as a kid (yes, here in Texas) He said it was a little like it, but what he used to get was out of a can, so he’s sure this is much better Both of the kids thought it was good I LOVED the smell of him making it Overall, we think it’s good – it IS very refreshing though a definitely ahhhh! as you drink it 🙂
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Steps
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1
Done
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Place Ginger Pulp Into a Large, Heat-Proof Container That Is Enameled or Made of Glass or Stainless Steel. |
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2
Done
|
Cover With 8 Cups of Boiling Water. Cover Loosely With a Cloth and Set Aside in a Warm Place. |
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3
Done
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After an Hour or So, Strain the Liquid Through a Cloth, Squeezing Pulp to Extract All the Flavor. |
|
4
Done
|
Stir in Lime or Desired Fruit Juice, Cinnamon Stick, Half the Cloves and 8 Cups of Cold Water. |
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5
Done
|
Let Liquid Sit Another Hour, in the Sun If Possible. *this Allows the Starch from the Ginger to Settle. |
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6
Done
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Pour Mixture Gently Through a Cloth to Strain It, Trying not to Disturb Any Sediment at the Bottom. Strain Again If Necessary. |
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7
Done
|
Stir in Remaining Cloves and Sugar, Then Transfer the Ginger Beer to a Jar and Refrigerate. |
