Ginger Beer Recipe
Author and food historian Peter G. Rose shares her favorite ginger beer recipe, perfect for summertime sipping
The following recipe comes from my book Food, Drink and Celebrations of the Hudson Valley Dutch (History Press, 2009). Mary Young and Evelyne Richardson of Harlem — who prepared African food at one of the early Pinkster Festivals held at Philipsburg Manor in Sleepy Hollow — gave me the recipe for this wonderful, seemingly intoxicating, non-alcoholic drink. It will be a favorite all summer long!
- 1 cup minced fresh ginger (about ½ pound)
- 1 quart boiling water
- Juice of 2 lemons
- 3½ cups pineapple juice
- Generous dash of freshly grated nutmeg
- Sugar to taste
- In a quart jar combine ginger and water and steep for 3 hours.
- Strain liquid into a large pitcher; add the lemon and pineapple juice.
- Stir in the nutmeg. Taste and add sugar as necessary.
- Serve over ice cubes.
The ginger beer also makes for a very good cocktail: for every 8 ounces of ginger beer, simply add 1½ ounces of light rum. Enjoy!