This recipe for a healthy, refreshing, zesty ginger drink from West Africa can be enjoyed either hot or cold, and is an excellent flu remedy.
3 large ginger roots
2–3 cups water
1 heaped tbsp peppercorns
1 heaped tbsp raw sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Leaving the skin on, chop the ginger into small pieces. Chop lime with rind into small chunks.
In a blender, put more ginger than lime and add enough water to be able to blend it. Taste the mixture as you go and add more lime or ginger as needed.
Strain the mixture through a sieve into a bowl and squeeze remaining juice from the pulp.
In the blender add peppercorns and sugar, then return the strained liquid to the blender and blend until smooth.
Once more strain the mixture through a sieve into a saucepan.
Heat the saucepan and bring the liquid to the boil. As soon as the liquid has reached boiling point take it off the heat and allow to cool.
Pour liquid over ice and add a little cold water and drink!