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Ginger Beer II (Africa)

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“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.”
READY IN:
2hrs 15mins
SERVES:
16
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Place ginger pulp into a large, heat-proof container that is enameled or made of glass or stainless steel.
  2. Cover with 8 cups of boiling water. Cover loosely with a cloth and set aside in a warm place.
  3. After an hour or so, strain the liquid through a cloth, squeezing pulp to extract all the flavor.
  4. Stir in lime or desired fruit juice, cinnamon stick, half the cloves and 8 cups of cold water.
  5. Let liquid sit another hour, in the sun if possible. *This allows the starch from the ginger to settle.
  6. Pour mixture gently through a cloth to strain it, trying not to disturb any sediment at the bottom. Strain again if necessary.
  7. Stir in remaining cloves and sugar, then transfer the ginger beer to a jar and refrigerate.

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