Ginger beer is a staple around the holidays on many of the Caribbean islands. It’s made with fresh ginger root, spices, allowed to ferment for a couple of days and sweetened with brown or white sugar. I have seen many recipes that do not allow it to sit for a couple of days and I would say that is just a ginger drink. Some add bitters or lime juice before allowing it to ferment. It’s all a matter of personal preference. The flavor ranges from strong or light but either way it’s refreshing and satisfying.
In a large pot, add 10 cups water, cinnamon sticks, cloves and boil for 5 mins. Add ginger and boil for an additional 5 mins. Remove from flame and allow it to cool.
Pour into a glass bottle or jar or mug and mix in rinsed rice --and optional ingredients if using.
Cover and allow it to sit for 2-4 days on your counter or until the ginger floats to the top—sometimes takes up to 6 days. It will ferment quicker in a warmer climate.
In a saucepan add 1 cup of water and 2 cups of sugar over low heat and stir to dissolve.
Once the ginger beer has fermented, strain into a bowl, gradually add the sugar syrup in increments until you are satisfied with the sweetness, depending on whether you like it strong or light. More sugar will dilute the spiciness of the ginger so keep that in mind.
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Notes
If you don’t allow it to sit for a couple of days, you will not be making ginger beer but ginger tea or ginger juice so don’t skip that step. This recipe is not too light and not too strong which will make it enjoyable for all.