Ginger Beer (African)

From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. I LOVE ginger beer and am on a quest for the perfect one!

SERVES 10 , 10 pints

• 10 pints water
• 9 ounces fresh ginger, sliced and bruised
• 2 1/4 cups sugar
• 1/4 cup raisins (handful)
• 1 (1/4 ounce) envelope instant yeast

In a large pot, bring 10 pints of water to a boil.

Add the ginger and sugar then let cool to lukewarm.

Add the raisins and sprinkle in the yeast.

Cover and leave in the refrigerator for 2 days.

Strain the liquid and pour into the sterilized bottles.

Screw on the bottle tops and refrigerate for another 2 days before drinking.