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  • 3 or 4 large fresh ginger roots (not ground ginger)
  • Juice of 2 limes (or similar amount of lemon,
  • pineapple, or grapefruit juice)
  • 1 cup sugar
  • Few whole cloves or a cinnamon stick (optional)
  • Water


Carefully remove and discard the ginger root's outer
layer. Pound the root to a pulp and place in a large
ovenproof glass or stainless steel container.
Pour six cups of boiling water over the ginger, cover
with a lid or a clean cloth. Put the mixture in a warm
place. A sunny spot on a tabletop in front of a window
is a good place on a hot day; an oven that has been
slightly heated then turned off is a good place on
a cold day. Wait one hour.

Strain the mixture through a cloth into a large jar
or pitcher (or maybe two jars or pitchers). Squeeze
the ginger root to extract all the liquid from it.
Mix in the citrus juice, sugar, and spices. Fill
the jar with lukewarm water to make a gallon.
Return the mixture to a warm spot and wait
another hour.

Strain the ginger beer once more and refrigerate
until chilled. Serve over ice.

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