1/1 Photo of Ginger Beer II (Africa)
2 hrs 15 mins
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.
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- 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)
- 1Place ginger pulp into a large, heat-proof container that is enameled or made of glass or stainless steel.
- 2Cover with 8 cups of boiling water. Cover loosely with a cloth and set aside in a warm place.
- 3After an hour or so, strain the liquid through a cloth, squeezing pulp to extract all the flavor.
- 4Stir in lime or desired fruit juice, cinnamon stick, half the cloves and 8 cups of cold water.
- 5Let liquid sit another hour, in the sun if possible. *This allows the starch from the ginger to settle.
- 6Pour mixture gently through a cloth to strain it, trying not to disturb any sediment at the bottom. Strain again if necessary.
- 7Stir in remaining cloves and sugar, then transfer the ginger beer to a jar and refrigerate.
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Nutritional Facts for Ginger Beer II (Africa)
Serving Size: 1 (282 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 71.9
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 8.7 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 0.6 g
- Sugars 13.0 g
- Protein 0.5 g