The author’s mother was born in a little town called Somerset on Jamaica’s eastern shore. Later on she moved to the United States but she never lost her zeal for her country. She would regale us kids with stories of picking rose apples, mangoes and climbing a coconut tree to get to the delicious fruit.
She is passionate in her belief that authentic recipes from one’s homeland is a tradition that has to be preserved. It’s the ties that binds us to our ancestors and create memories that last a lifetime. The recipe was carefully chosen with consideration for the availability of ingredients.
GINGER BEER
1/4 lb ginger root
1lb sugar
1/2 lb lime
3 cups water
1/2 cup crushed ice
Wash ginger root and cut into small pieces. Put ginger in blender and add 1/2 cup water. Puree until it turns a mushy pulp. Remove pulp and place into large mixing bowl. Add 1 cup water to pulp. Using your hand squeeze the pulp in your palm allowing the juice to flow through the strainer. Put the squeezed pulp on a plate to the side.
Repeat the process until all the pulp is squeezed out. Add water to the squeeze pulp on the plate. Squeeze pulp again. Drain ginger beer in another container through a strainer. Mix everything together. The beer may be very strong. Dilute with water if needed. Serve over crushed ice.
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