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, 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 jar. Allow mixture to sit at room temperature for 3 days.

- After 3 days, strain 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 food processor. Cream of tartar is added to stabilize the acid level and can be omitted if desired.

Recipe by Michele Mahoney