Ginger Beer
This drink I discovered on our Eating Around the World Adventure in Sierra Leone.
This is so good, so refreshing, an absolutely beautiful drink.
You can grate, slice or blitz the ginger, I tend to slice it, then julienne it, quickest and least messy way to make it.
You could also use less water, and then on serving top up with soda or mineral water to get a bit of bubbles in the drink.
A little vodka (not authentic) and you have a delicious Moscow Mule.
This is so good, so refreshing, an absolutely beautiful drink.
You can grate, slice or blitz the ginger, I tend to slice it, then julienne it, quickest and least messy way to make it.
You could also use less water, and then on serving top up with soda or mineral water to get a bit of bubbles in the drink.
A little vodka (not authentic) and you have a delicious Moscow Mule.
Recipe
Recipe adapted from www.thecookingwardrobe.com/
Makes about 10 cups
500g ginger, peeled
1 cup sugar
8 cups water
juice of 2 limes
juice of 1 lemon
4-5 whole cloves
Makes about 10 cups
500g ginger, peeled
1 cup sugar
8 cups water
juice of 2 limes
juice of 1 lemon
4-5 whole cloves
Add water and sugar to a large bowl, stir to dissolve the sugar. Thinly slice and julienne the ginger and add the bowl, add the lime and lemon juice and the cloves.
Cover, leave 1 hour for the flavours to infuse. If too sweet, add more water, if you want it sweeter, add more sugar.
Strain through a fine sieve into bottles. Refrigerate until needed.
Serve in a large glass filled with ice cubes.
Cover, leave 1 hour for the flavours to infuse. If too sweet, add more water, if you want it sweeter, add more sugar.
Strain through a fine sieve into bottles. Refrigerate until needed.
Serve in a large glass filled with ice cubes.
Enjoy!
