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Ginger Beer
A favorite libation (beverage) during the holiday of Kwanzaa. Often served along with other popular African, Caribbean and African-American foods during a Karamu (feast) on the last day of Kwanzaa, January 1.
You can remove the skin of the ginger with a vegetable peeler, but it is ok to leave the skin on too!
In a medium saucepan, combine 2 cups of the water with the ginger, and simmer over medium heat for 20 minutes.
Stir in the lemon juice and honey and let cool completely.
Strain the ginger mixture into a large pitcher, and add the remaining 1 1/2 quarts of water.
Add the ice cubes, and let stand until well chilled before serving.
- originally published in the Holiday 1993 issue of ZuZu