11 January 2013


Ginger is one of those flavours that can be made appropriate for summer or winter. Ginger with lime, however, is distinctly summer. 

I know it is mid-January but this recipe for ginger beer is so good that I cannot keep it from you any longer. There is also an element of danger to its delicious-ness since it is capable of concealing quite a bit of alcohol if you so choose. 


2 &1/2 lbs fresh ginger, peeled 
4 cups of water, divided
1 cup freshly squeezed lime juice (8-10 limes)
2 & 1/2 cups sugar 

In a blender or food processor, liquefy the ginger and 2 cups of water for 3 minutes, then strain the juice into a large bowl or pitcher. Transfer the ginger pulp back to the blender/processor, add another cup of water, and liquefy again. Strain again, adding the new liquid to the bowl/pitcher. Again transfer the pulp along with another cup of water, liquefy again, and strain into the bowl/pitcher. Press on the ginger pulp as much as possible to squeeze out as much of the juice as you can. 

Discard the mashed ginger solids. Add the lime juice to the bowl/pitcher of ginger juice along with the sugar. Mix well and taste. Add more sugar if you need. Chill. 

Served on ice. 

Note: Refrigerates for up to 3 weeks. Shake before serving.

Image from Google Images. Recipe from Jam It, Pickle It, Cure It and Other Cooking Projects by Karen Solomon (Berkeley: Ten Speed Press, 2009).  

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