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“By food writer Mimi Sheraton. Homemade ginger beer is delicious, plus you can better control its sweetness.”
4hrs 15mins
2 quarts

Ingredients Nutrition


  1. Put ginger in food processor with enough cold water to process. Scrape purée into large heatproof glass or ceramic bowl or pitcher.
  2. Add boiling water, honey, cloves, cinnamon, zest and juice. Cover loosely with towel and keep mixture in a warm pace for about 4 hours, skimming off the foam as it accumulates.
  3. Stir in 1 quart cold water and taste for sweetness, adding more honey or lemon or lime juice.
  4. Strain and pour into ceramic or glass bottles. Cap tightly and refrigerate.
  5. Can be served as soon as it's chilled, or wait 2-3 days for it to ferment and become fizzy. Use within one week.

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