Ginger Beer (West African Style)
A bold, fiery non-alcoholic ginger drink blended with pineapple and cloves, popular across West Africa as a refreshing tonic. This version uses a blender for maximum ginger punch without fermentation. Plan ahead: chill for at least 1 hour before serving.
Ingredients
- 6 oz fresh ginger root, peeled, chopped
- 6 cups cold water
- 2 cups fresh pineapple chunks (or canned, drained)
- 1/4 cup fresh lime juice
- 1/4 cup granulated sugar (or to taste)
- 6 whole cloves
Instructions
-
1
Combine 6 oz peeled, chopped fresh ginger root, 2 cups fresh pineapple chunks (or canned, drained), 6 whole cloves, and half the 6 cups cold water in a blender. Blend on high for 60 seconds.
-
2
Strain through a fine-mesh sieve into a large pitcher, pressing firmly on pulp to extract all juice. Discard pulp.
-
3
Stir in remaining cold water, 1/4 cup fresh lime juice, and 1/4 cup granulated sugar (or to taste) until dissolved. Taste and adjust.
-
4
Refrigerate at least 1 hour until chilled. Serve over ice, or add sparkling water for a fizzy version.