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Ingredients
- 4 large fresh gingerroot
- 2 limes, juice of (1/4 cup of grapefruit juice if neither is available) or 1 small lemon (1/4 cup of grapefruit juice if neither is available)
- 1 cup sugar (more if a sweeter taste is desired)
- 4 whole cloves
- 1 small cinnamon stick
Method
- Wash and scrape the skin off the ginger. Grate or blend the peeled ginger (grating brings out the flavor more, but to save time it can be blended).
- Put ginger, lime juice, cloves, cinnamon stick and 3/4 cup of the sugar into a wide mouthed gallon glass or ceramic jar.
- Add 10 cups boiling water to jar and stir until sugar dissolves.
- Set ginger mixture aside to steep and cool to room temperature.
- Cover jar tightly and refrigerate for 1 week.
- Line a large strainer with a double layer of cheesecloth.
- Strain ginger mixture through strainer into another wide mouthed gallon glass or ceramic jar, firmly pressing on solids with the back of a spoon to extract as much flavor as possible.
- Throw away the solids.
- Add the remaining sugar to ginger beer and stir until it dissolves.
- Serve in glasses over crushed ice, garnished with mint sprigs.
