|150 g||lemongrass — chopped|
|250 g||fresh ginger — chopped|
|2||lemons — juice and zest|
|1||pineapple — cubed|
Bring 1L of water to the boil in a large pot.
Add the lemongrass, ginger and sugar, and allow the sugar to dissolve.
Add the rest of the water, along with the lemon juice, zest and yeast. Stir well, Leave to rest for 10–12 hours, then strain the ginger beer and refrigerate.
Add pineapple just before serving.
It can be served cold with ice, or slightly warm in winter. Add slices of fresh ginger at the end for another dimension.
Recipe extract from My Modern African Kitchen by Chef Nti published by Quivertree Publications.