Fresh Ginger Beer

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In the Land Rover drinks cooler on our Kenyan Safari, there were always a number of different types of local ginger beer available. The first one I tried was sweet and mellow, I liked it; the next variety was more gingery, I liked it even better; but the best of all was third – it was called Stoney Tangowezi (what a great name) – and was almost eye-wateringly ginger-flavoured and spicy. The recipe below is a tribute ginger beer, and it will have to do until I can convince the local supermarket to stock the real thing…


(Makes approx. two litres)

  • 1 litre of water
  • 200g fresh ginger – coarsely grated
  • 150g raw sugar
  • 1 litre soda water
  • 5 limes - juiced

Boil the water, then add the grated ginger and sugar, stirring to dissolve the sugar. Leave this aside to infuse for 20 minutes (but no more as the infusion will get really strong - much more than Stoney Tangowezi strong - which is saying something). Strain the mixture, discarding the ginger shavings, and then cool in the fridge until ready to serve. 

To make a large jug, place ice cubes at the bottom and pour in the ginger infusion, followed by the soda water and lime juice, stirring to combine. Or, assemble glasses individually by pouring in half/half ginger infusion and soda water (or whatever ratio you find perfectly gingery), and adding lime juice to each to taste. Sublimely refreshing after a spicy and sunny safari lunch.