Adobe Stock | Photo by Brent Hofacker
Author and food historian Peter G. Rose shares a ginger beer recipe that’s easy to prepare – and even better with fresh ingredients.
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’s a favorite all year 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!