No matter what time of the year, ginger is always a refreshing and delicious aromatic to any drink, dessert or dish. Now that the summer sun is creeping up on us all, we’ll soon be thirsting for a delicious and spicy drink to cool down with. Not only is ginger a major source of antioxidants and anti-inflammatory properties, it is good for nausea, indigestion, muscle pain and stiffness and lowers blood pressure significantly. In fact, a simple Google search will show you just how effective an aromatic ginger is. We are going to celebrate this versatile and delicious spice in the form of ginger beer. Spice it up a little and add 2 or 3 pieces of star anise or a stick of cinnamon to the final product. This recipe requires quite a bit of ginger, luckily it is inexpensive and can be bought in bulk. If you are feeling like a home-made cocktail, you can also add alcohol to the mix. Don’t worry, we won’t say anything. Tip: When peeling the ginger, use a tablespoon to scrape the skin off. This saves time and make it easy to get in between the crevices of the root.
Jamaican Ginger Beer
- 1,5 kg fresh ginger, peeled
- 4 cups water, divided
- 1 cup freshly squeezed lime juice (from 8 to 10 limes)
- 2 1/2 – 3 cups of sugar (taste dependent)
In a blender or food processor, liquefy the ginger and 2 cups of the water for 3 minutes, then strain the juice into a large bowl or pitcher. Transfer the ginger pulp back to the blender or food processor, add another cup of the water, and liquefy again. Strain again, adding the liquid to the first batch. Again transfer the pulp along with another cup of water, liquefy again, and add to the liquid. Press on the solids as much as possible to squeeze out as much of the juice as you can. Once the ginger has given up all that it’s got, discard the mashed solids. Add the lime juice and 2 1/2 cups of the sugar. Mix well and taste. Add more sugar, a little at a time, until it reaches your preferred sweetness. Refrigerate up to 3 weeks. Shake before serving. Makes about 8 cups. Via