Caribbean Ginger Beer
Regardless of the name, ginger beer isn't actually beer or an alcoholic beverage. That's not how they make it in the Caribbean islands.
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Ingredients
- 1 lbs fresh ginger root
- 12 cups water
- 2 cinnamon sticks
- 6 cloves
- ¼ tsp allspice
- ⅛ tsp nutmeg
- ½ lime juiced (save peel)
- 1 ½ cup raw sugar more if desired
Instructions
- Wash and peel the skin off the ginger. Rinse the ginger. Grate or blend the peeled ginger in a blender or food processor. Grating the ginger is best, it brings out the flavor.
- Place the ginger, lime juice, cinnamon stick, cloves and 3/4 cup of the sugar into a wide-mouthed gallon glass or ceramic jar.
- In a large non-reactive (see notes) pot, add water, cinnamon, cloves, allspice, nutmeg and the lime peel, bring to a boil. Turn heat off and then add the raw sugar. Stir until the sugar is dissolved. Do a taste test, add more sweetener if desired. Mix in the fresh grated ginger and the juice from the lime.
- Allow the ginger mixture to cool to room temperature. Cover and leave the mixture in the pot or pour it into a large jar with a lid. Refrigerate the ginger beer for at least 24 hours or up to a week. The longer it sits, the better the flavor.
- When ready to serve, strain the beverage through a cheesecloth or fine colander. After the ginger beer is strained, press the solids to remove all liquid. Throw away the solids.
- Serve cold. Garnish with lime wedges, fresh mint or a slice of ginger.
Notes
Reactive pots are made of aluminum, copper and cast iron. Non-reactive pots are said to be safe with all foods. A non-reactive pot refers to pots made out of glass, stainless steel, enameled cast iron or clay.
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