Ginger Beer (African)
From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. I LOVE ginger beer and am on a quest for the perfect one!
SERVES 10 , 10 pints
- 10 pints water
- 9 ounces fresh ginger, sliced and bruised
- 2 1/4 cups sugar
- 1/4 cup raisins (handful)
- 1 (1/4 ounce) envelope instant yeast
In a large pot, bring 10 pints of water to a boil.
Add the ginger and sugar then let cool to lukewarm.
Add the raisins and sprinkle in the yeast.
Cover and leave in the refrigerator for 2 days.
Strain the liquid and pour into the sterilized bottles.
Screw on the bottle tops and refrigerate for another 2 days before drinking.