How To Make Ginger Brew
A sweet and spicy ginger brew concentrate. It’s great hot or cold!
- 1/2 pound fresh ginger
- 1 pineapple
- 3 quarts filtered water
- 2 tablespoons citric acid or the juice of 12 lemons
- 1 cup or so of granulated sugar or honey
- 2 cinnamon sticks (optional)
- a few orange or lemon peels (optional)
- Chop ginger into about 1/2 inch pieces. Don’t worry about peeling the ginger. A lot of heat lives in the peel and we’ll strain the ginger anyway. Just give the ginger a good scrub if it looks suspiciously dirty.
- Place ginger pieces in the bowl of a food processor fitted with the blade attachment. Add 2 or so cups of water and blend to tiny pieces. Pour the ginger into a large pot.
- Cut and peel the pineapple (you deserve an award for doing this), place the chunks in the food rpocessor and blend to a puree. Pour the pineapple into the pot with the ginger.
- Add cinnamon sticks and orange peel if using.
- Add the remaining water.
- Bring to a boil over medium heat until you a seafoam-like rust form. Turn the heat to low and simmer for 45 minutes.
- Strain the mixture through a fine mesh strainer. Press the mixture into the strainer to make sure you get as much liquid as possible.
- Stir in citric acid and sugar. Taste and add more sweetener or more acid if you’d like.
- Pour mixture into jars and store in the refrigerator for a week and a half or the freezer for much longer. I like to drink a few tablespoons of ginger brew with sparkling water or warm with a splash of bourbon.