Ginger Beer

  • 3 lbs freshly dug ginger
  • 3 litres boiled water, cooled
  • 2 lbs sugar (or to taste)

    Clean the ginger and cut into small chunks. Grate the ginger, or use a food processor to mince using a little of the water. Put grated ginger and water into a large glass jar and cover loosely. Store in a cool place for at least 24 (to 48) hours. Strain carefully and sweeten. Brown sugar gives it a dark colour. White sugar will give you a lighter coloured "beer". Bottle and refrigerate. If there is further sedimentation, pour off the ginger beer carefully. Serve over crushed ice.

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