Surinam ginger beer
Ginger beer made the Surinam way, Djiendja bierie. The sugar is optional but certainly adds depth to the beverage. Perfect to drink as is but can also be a great basic ingredient for other preparations such as a sorbet or foam.
Ingredients
| 75 g | fresh ginger, peeled | |
| 1 l | water | |
| 2 | cloves | |
| 3 g | citric acid granules | |
| 100 g | sugar | |
| 0.5 tsp | 2.5 ml | almond essence |
Instructions
- Grate the ginger with a fine grater.
- Bring the sugar and water to the boil.
- Pour the hot liquid over the grated ginger and add the cloves, the citric acid, and the almond essence.
- Infuse for a day and strain.
- Serve chilled with, or without, ice cubes.
Serving suggestions:
- As a refreshing alcohol-free beverage.
- As a basis for a cocktail with dark rum.
- As a basic ingredient for a different preparation such as a ginger beer espuma.
- As a basic ingredient in a sorbet to serve with an exotic fruit salad.