Drinks
Guyanese Ginger Beer
The Quirky Foodster Team
Ingredients
- 250g (about 1 cup packed) fresh ginger, peeled and grated
- 1.5L (6 cups) water
- 200g (1 cup) sugar, or to taste
- 2 whole cloves
- 1 small piece lime peel
- Juice of 1 lime
Method
- Blend or pound the grated ginger with a little water to release its juices fully.
- Combine ginger, water, cloves and lime peel in a large pot or bowl. Let steep at room temperature for 24-48 hours, stirring occasionally, for maximum spiciness.
- Strain through a fine strainer or cheesecloth, pressing to extract all the liquid; discard the solids.
- Stir in sugar and lime juice to taste until fully dissolved.
- Chill thoroughly and serve over ice.
Introduction: Homemade ginger beer is a festive, non-alcoholic staple of Guyanese Christmas celebrations, made from fresh grated ginger, sugar and spices left to steep, prized for its fiery, refreshing kick and often served alongside garlic pork and black cake.
Cultural Background: Homemade ginger beer is a festive, non-alcoholic staple of Guyanese Christmas celebrations, made from fresh grated ginger, sugar and spices left to steep, prized for its fiery, refreshing kick and often served alongside garlic pork and black cake.
Tips: The longer the ginger steeps, the spicier and more intense the final drink — taste and strain earlier for a milder version. Use young, juicy ginger root for the best flavour and heat.
Variations: Add a cinnamon stick to the steeping liquid for a warmer, spiced profile. For a fizzy version, bottle with a small amount of active yeast and a pinch of extra sugar, then refrigerate after 24 hours to halt fermentation.
Storage: Refrigerate in a covered pitcher or bottles for up to 1 week.
Reheating: Served cold; no reheating needed.
Nutrition: Approx. 100 kcal, 0g protein, 26g carbohydrate, 0g fat per 250ml serving.
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