Ginger beer

Name: Ginger beer
Prep time: 15 min
Cook time: 5 min
Total time: 110 min
Yield: 4
Cuisine: Sierra Leone
Ingredients: 100 g fresh ginger, washed and peeled; 800 ml drinking water divided between blending, infusion and dilution; 40 ml strained lime juice; 40 g sugar; 2 cloves; Extra drinking water to make one litre finally

🫚 A chilled Sierra Leonean ginger, lime and clove drink, one litre, unfermented and still.

Ingredients

100 g fresh ginger, washed and peeled
800 ml drinking water divided between blending, infusion and dilution
40 ml strained lime juice
40 g sugar
2 cloves
Extra drinking water to make one litre finally

Preparation

Chop ginger and blend to fine pulp with 100 ml from the 800 ml water. Place in a heatproof vessel with two cloves.

Boil 400 ml water, about five minutes depending on equipment, pour carefully over pulp, stir, cover and infuse thirty minutes.

Strain through a fine sieve then clean muslin, pressing gently. Remove cloves and fibres; avoid detergent-scented cloths.

Dissolve 40 g sugar in the still-warm liquid. Add remaining 300 ml water and 40 ml strained lime juice. Measure and top up with drinking water to one litre.

Cool quickly in a cold-water bath, cover and refrigerate at least one hour until cold. This rest is included in the timing.

Stir gently and divide four 250 ml glasses. No yeast or intended fermentation; do not leave to ferment in a closed bottle.