Tangawisi

🫚 A cold-extracted ginger drink with lemon and measured sugar, filtered and adjusted to one litre: four 250 ml glasses.

Ingredients

• 100 g fresh prepared ginger, after scraping and trimming
• 1 litre potable extraction water, plus up to 150 ml to adjust final volume if needed
• 30 ml freshly squeezed strained lemon juice
• 40 g sugar

Preparation

Wash ginger carefully, remove dry or damaged areas, lightly scrape and weigh 100 g sound pieces. Chop on a clean board.

Blend ginger with 300 ml of the measured litre, using pulses. Stop before opening and respect the blender’s capacity.

Transfer to a clean container with the remaining 700 ml extraction water. Stir, cover and refrigerate 15 minutes; do not leave overnight at room temperature.

Strain through a fine sieve or clean food-safe cloth into a graduated jug. Press gently without forcing all fibres through; repeat for a finer texture.

Stir sugar into filtered liquid until dissolved, then add 30 ml strained lemon juice. Lemon flavours the drink but does not sterilize it.

Check volume and top up to one litre using some of the extra 150 ml water only as needed. Taste a separate sample; do not return it to the jug.

Cover and refrigerate at least one hour. Stir fine sediment back in before serving; no ice is included in the stated dilution.

Serve four 250 ml glasses. Keep remaining drink covered and refrigerated and use within 24 hours. Discard unusual-smelling or spoiled drink.