Michele’s Ginger Beer

A Restorative, Spicy & Subtly Sweet Nectar from a Goddess 

(Serves 4)

Ingredients

6 c. filtered water

1 c ginger root, minced

1/3 cup honey or 1/2 coconut sugar

1 tsp. cream of tartar

1 lime, zested and juiced

Stevia to taste

- In a large pot, boil water. Add the ginger and simmer, covered, for 20 minutes. Remove from heat, and add sweetener and cream of tartar. Allow ginger decoction to cool.

- Transfer cooled ginger decoction to 64 oz. mason jar. Add lime zest and juice. Loosely cover the jar. Allow mixture to sit at room temperature for 3 days.

- After 3 days, strain the mixture. Taste and add stevia to sweeten, if desired. Refrigerate.

Serving suggestion: Serve with slices of lime over ice.

Tip: To prepare ginger, peel ginger root and chop in a food processor. Cream of tartar is added to stabilize the acid level and can be omitted if desired.

Recipe by Michele Mahoney