Ginger Beer Recipe

Author and food historian Peter G. Rose shares her favorite ginger beer recipe, perfect for summertime sipping


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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!


Related: Read about this year’s Pinkster Festival in Sleepy Hollow


Ginger Beer

  • 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
  1. In a quart jar combine ginger and water and steep for 3 hours.
  2. Strain liquid into a large pitcher; add the lemon and pineapple juice.
  3. Stir in the nutmeg. Taste and add sugar as necessary.
  4. 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!

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