← Nouns Cooking · Caribbean

Ingredients

• 300 g fresh ginger, scrubbed and grated, skin on
• 2 l Water, divided
• 1 Lime, peel in strips, then juiced
• 6 whole cloves
• 1 Cinnamon stick (optional)
• 250 g Sugar, or to taste
• Ice

Method

1. Bring 1 litre of the water to a boil. Put the grated ginger, lime peel, cloves and cinnamon (if using) in a large heatproof jug or bowl and pour the boiling water over.
2. Add the remaining 1 litre of cold water, cover and leave to steep at room temperature for 12 hours or overnight.
3. Strain through a sieve lined with muslin or a clean cloth, squeezing hard to get all the ginger juice.
4. Stir in the sugar until dissolved, then the lime juice. Taste and adjust: it should be sweet but burn pleasantly on the way down.
5. Chill and serve over plenty of ice, diluted with sparkling water if it is too strong.

Tips

• Grated ginger gives far more heat than sliced; a food processor makes it easy.
• It keeps for 5 days in the fridge; shake before pouring as it settles.

Sources

Written in our own words after cross-checking these recipes:

Simply Trini Cooking Alica's Pepperpot