1/4 lbgingerfresh, peeled and cut into small pieces
1 quartwaterboiling
1/2 cuphoneyfloral
5-8cloveswhole
1cinnamon stick1-inch
1/2 cuplime or lemon juicefreshly squeezed
Keywords
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Instructions
1. Put ginger in a food processor, adding just enough cold water to puree it. Scrape pureed ginger into a large, heatproof glass or ceramic bowl or pitcher and add boiling water, honey, cloves, cinnamon stick, zest and juice.
Cover loosely with a kitchen towel and keep mixture in a warm place for about 4 hours, skimming off the foam as it accumulates on the surface.
2. Stir in 1 quart cold water and taste for sweetness, adding more honey or lemon or lime juice as needed. Strain ginger beer as soon as it is chilled, or wait 2-3 days for it to ferment and start to fizz slightly. Dilute with ice, more cold water, citrus juice-or, for an extra jolt, dark rum. Chill, covered, for up to 1 week. Makes about 2 quarts.