Lamugin (Ghanaian Ginger Beer)

Ingredients

• 7.0 oz (200 g) fresh ginger root (about a large hand-sized piece), peeled
• 8 cups (1.89 L) water
• 1 cup (235 ml) sugar (adjust to taste)
• Juice of 2 limes or lemons
• 5-6 whole cloves
• 1 cinnamon stick (optional)
• ¼ tsp (1 ml) ground cayenne pepper (optional, for extra kick)
• Fresh mint leaves for garnish
• Ice for serving

Instructions

1. Peel the ginger root and blend with 2 cups of water in a blender until very smooth.
2. Strain the ginger juice through a fine-mesh sieve or cheesecloth into a large pot, pressing to extract all the juice. Discard the pulp (or save for cooking).
3. Add the remaining 6 cups of water, cloves, and cinnamon stick to the pot.
4. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse the spice flavors.
5. Remove from heat. Add sugar while still hot and stir until dissolved.
6. Add lime or lemon juice and cayenne pepper if using.
7. Let cool to room temperature, then remove the cloves and cinnamon stick.
8. Strain once more if desired for a perfectly clear drink.
9. Refrigerate until very cold.
10. Serve over plenty of ice, garnished with mint leaves and a lime wedge.
11. For a sparkling version, mix with equal parts chilled soda water.

Tips & variations

• Use mature ginger (older, more fibrous) for the strongest, most pungent flavor. Young ginger is milder. Don't hold back on the ginger - Ghanaian ginger beer is meant to have a real kick that makes your throat tingle. The drink improves after sitting in the fridge for a few hours as the flavors meld. For fermented ginger beer, add a tablespoon of yeast to the cooled mixture and let sit at room temperature for 24-48 hours (produces a slight natural fizz).