Caribbean Ginger Beer (alcohol-free)

Ingredients for 4 servings:

• 300 g ginger root
• 1 tsp rice, uncooked, washed, if necessary
• 2 ½ liters of boiling water
• 50 g sugar, white or brown, possibly more
• 2 carnations
• 1 lemon(s), the juice
• some vanilla extract or bitter almond oil, if necessary.

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

with ice cubes a refreshing summer drink.

Peel and wash the ginger, and roughly slice it. Roughly grate some of it, place it in a 2-3 liter container with the rice and cloves, and pour boiling water over it. Once cooled, refrigerate overnight. The next day, strain the ginger and rice. Depending on your taste, you can let it steep for longer, about 2-3 days. Then season with sugar, lime juice, and vanilla or bitter almond oil. Season to taste frequently. Serve with ice cubes. Important: The quantities are completely flexible; simply adjust them—sweeter, sourer, steep longer, etc. The rice takes away the bitterness of the ginger. A recipe I discovered on a British island and adapted to my taste.