Ingredients
Method
- Wash and chop ginger into chunks.
- Blend the ginger with 3 cups of water until smooth.
- Transfer to a large jug or bowl and add the lime peel, cinnamon stick, and raw rice.
- Cover and let sit at room temperature for 24–48 hours.
- After fermenting, strain the mixture to remove pulp and solids.
- Add the remaining water and sweeten to taste with sugar (add gradually and adjust as needed).
- Stir in vanilla essence, Angostura bitters to taste, and rum if using
- Pour into a clean bottle or jug and add the cloves.
- Refrigerate until chilled. Serve over crushed ice or cold.
Nutrition
Notes
- Use only fresh ginger—avoid pieces that are too wrinkled or tough to scrape.
- Adjust sugar and water based on your preferred sweetness and strength.
- If omitting the rice, leave the covered mixture in direct sunlight for at least 12 hours before straining.
Recipe Printed From ThisBagoGirl.com
