Categories: Beverages, African, Vegetarian 
      Yield: 3 quarts 
  
      6 c  -Boiling water                      4    Cinnamon sticks 
      1 c  Ginger root;fresh, peeled &       1/2 c  Lime juice; fresh or lemon 
           -grated                                  -juice 
      1 c  Sugar                               1 c  Orange orange 
      2 ts Cloves, whole                       8 c  -Cool water 
  
  "Many variations of homemade ginger beers (soft drinks) are brewed all over 
  subSaharan Africa. Fresh ginger makes a spicy drink, cooling in summer, 
  warming in winter and always refreshing and energizing. Fruit juices other 
  than the citrus called for below, make interesting variations in its 
  flavour. When using other juices, I always add the juice of a couple of 
  lemons or limes. This recipe makes a concentrate that can be diluted with 
  plain or sparkling water." 
   
  Pour the boiling water over the grated ginger root, sugar, cloves and 
  cinnamon in a large nonreactive pot or bowl (enamel, glass or stainless 
  steel). Cover and set aside in a warm place, in the sun if possible , for 
  at least an hour. Strain the liquid through a fine sieve or cloth. Add the 
  juices and water. Set aside in a warm place for another hour or so. Gently 
  strain the liquid again, taking care not to disturb the sediment at the 
  bottom. Store in the refrigerator in a large nonreactive container. A glass 
  gallon jar or jug works well. Serve warm, chilled or on ice, either as is 
  or diluted with water or sparkling water. A squeeze of fresh lime juice in 
  each glass of ginger drink is "the cat's meow". 
   
  MAKES: 3 QUARTS OF CONCENTRATE SOURCE:_Sundays at Moosewood_ by the 
  Moosewood Collective