Ginger Beer(non Alcoholic)

This version of ginger beer is stronger than any other ginger flavored drink on the market. It is especially popular in West Indian and West African cultures and when served alongside foods from those regions, acts as an excellent compliment. Ginger has a dearth of medicinal properties and pineapple, with it's own brand of deliciousness and wholesomeness helps add a citrusy, more mellow flavor.

1. 3 whole large ginger roots( no ground ginger; it will not yield the same effect) 7-8 cups of boiling hot water 1 lb. of pureed pineapple 2 limes Ground cloves or a cinnamon stick(opt) ½ to 1 cup of sugar(preferably brown but plain, palm or coconut will work as well as ½ a cup of honey)

1. First peel and chop the ginger roots. Place into a blender or food processor. Cut limes in half and squeeze the juice over the ginger roots. Blend or process to a pulp. If your blender is small, you will likely need to do this in batches and if you’re using a blender, you may need to add water to help it blend properly . Set aside. 2. In the meantime, boil the 8 cups of water. Add the pureed ginger pulp, mix together well and cover with a cloth or a lid. Leave to set for about an hour.In the meantime, boil the 8 cups of water. Add the pureed ginger pulp, mix together well and cover with a cloth or a lid. Leave to set for about an hour. 3. Take a strainer, line it with a cheesecloth or sturdy paper towel and strain the ginger juice into a pitcher. Now is the time to add your cloves or cinnamon, sweeteners and pureed pineapple. Mix well. Cover again and let it sit for another hour. Strain again then refrigerate.

Serve over ice cubes. Serve with West Indian or West African dishes.

•If you want it to be fizzy, like a shelf version of ginger beer or ale, use half the amount of boiling water and add carbonated water towards the end of the entire process before refrigerating.